Sea bream with Mediterranean side dishes

Dorade with Mediterranean accessories nourishes pleasant holiday memories. Dorade or golden sea carp, as it is called in Norwegian, is a fish that lives along the west coast of Europe and in the Mediterranean. Most of the dorad sold is from fish farms and you can buy it in some fresh food counters in Norway. On Menu, they clean it for you and scrape the skin for shells, so it's easy to handle.


1 gold per person


Olive oil

Salt and pepper

Rinse the fish well and cut off the small fins. Cut three incisions in each side of the fish and fill both the incisions and the abdomen with parsley. Grease it well with olive oil and sprinkle with salt and pepper, both inside and out. If you have a grill grate for fish, it is smart to use it. Place the dorad on direct heat on the grill, until golden on both sides. Move the dorade to indirect heat until it has reached a core temperature of 45 degrees. Let the fish rest for 5 minutes before serving it.

Mediterranean accessories:

200 g mini tomatoes, preferably several colors, divided into 2 or 4, depending on the size

100 g green olives sliced

100 g sliced black olives

2 tbsp capers

7 tablespoons of olive oil

2 tablespoons lemon juice

Fresh herbs for garnish, I have chervil

Mix olives, capers and tomatoes in a bowl. Mix together 7 tablespoons of oil and lemon juice for a dressing, pour it over the tomato mixture and let it rest for 1 hour at room temperature, so that you get the most pleasure from the flavors.


Servea variety of Mediterranean accessories along with oven-baked pearl potatoes, which you'll find recipe for HERE and lemon wedges.


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