🍽️ Doraden fillets with artichoke salad

Name: Doraden fillets with artichoke salad
Total time: 30 min
Yield: 4 servings
Ingredients: 425 g artichoke hearts (can; drained weight); 1 small red onion; 2 small tomatoes; 2 sprigs basil; 10 black olives (pitted); 1 orange; 3 tbsp olive oil; 1 tbsp red wine vinegar; salt; pepper; 4 dorade fillets (100 g each, with skin, scaled); 2 garlic cloves; 2 sprigs rosemary

429 kcal · 30 min · 4 servings

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Ingredients

425 g artichoke hearts (can; drained weight)
1 small red onion
2 small tomatoes
2 sprigs basil
10 black olives (pitted)
1 orange
3 tbsp olive oil
1 tbsp red wine vinegar
salt
pepper
4 dorade fillets (100 g each, with skin, scaled)
2 garlic cloves
2 sprigs rosemary

Instructions

1. Drain the artichoke hearts well in a sieve and then cut them in half. Peel the onion and cut it into thin strips.
2. Remove the tough stems from the tomatoes, wash them, cut them into quarters, remove the core, and chop them roughly. Wash the basil, shake it dry, pluck off the leaves, and chop them finely. Roughly chop the olives.
3. Peel the orange so that you remove all the white pith. Carefully cut out the fruit segments between the membranes.
4. Mix everything in a bowl with 2 tablespoons of olive oil, red wine vinegar, salt, and pepper. Let the mixture marinate for 30 minutes.
5. Rinse the dorade fillets, pat them dry, and season with salt and pepper. Peel the garlic cloves. Wash the rosemary and shake it dry.
6. Heat the remaining oil in a grill pan. Fry the fish in it together with garlic and rosemary for 2 minutes on each side. Serve the fish with the artichoke salad. You can serve roast potatoes with it if you like.

Nutrition per serving

kcal: 429
Protein: 47 g · Fett/Fat: 20 g · Carbs: 12 g