Daurade Royale Recipe
Encrusted with Olive Tapenade, Artichoke alla Giudia, Breadcrumbs, Pine Nuts, Sundried White Grapes & Wild Fennel, Broccoli Rabe, Purple Potato
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Boil the purple potatoes in salted water until tender. Drain and let cool before peeling and slicing. Blanch the broccoli rabe in boiling water for 2-3 minutes, then plunge into ice water to retain color and crunch. Drain and set aside.
- 2
Prepare the Daurade
Preheat the oven to 375°F (190°C). Pat the Daurade fillets dry and season with salt and black pepper on both sides.
- 3
- 4
Encrust the Fish
Spread the topping mixture evenly over the top of each Daurade fillet. Drizzle with olive oil.
- 5
Bake the Fish
Place the encrusted Daurade fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
- 6
Serve
On a serving platter, arrange the sliced purple potatoes and blanched broccoli rabe. Top with the baked Daurade Royale and garnish with additional wild fennel fronds if desired.
