Whole Roasted Dorade with Agrodolce Sauce

March 10, 2008 7:17:30 PM PDT
From Executive Chef John Caputo, A Mano Trattoria Serves 1-2

1 lb. whole dorade (buy it scaled and cleaned from the fish market)
8 sprigs fresh thyme
6 sprigs fresh Italian (flat-leaf) parsley
3 cloves garlic, crushed
2 shallots, sliced
1 thin slice lemon
1 cup white wine
Salt and freshly ground black pepper
Extra virgin olive oil

Preheat the oven to 400 degrees. Stuff the lemon slice, 2 sprigs of thyme, 2 sprigs of parsley, 1 garlic clove and 1/2 of one shallot into the cleaned inside of the fish. Place the rest of the herbs, garlic and shallots, plus the wine, in a baking dish. Season the fish with salt and pepper and rest it on top. Drizzle a little olive oil on top and set in the oven for 10-15 minutes until the back fin can be removed without any meat attached. While the fish is cooking, prepare the agrodolce sauce.

Agrodolce Sauce:

1 teaspoon golden raisins
1 clove garlic sliced thinly
1 red pepper, roasted, peeled and diced small (prepared is fine)
1 teaspoon capers
1 teaspoon pine nuts
2 teaspoons chopped flat-leaf parsley
1/8 cup sherry vinegar
1/2 cup extra virgin olive oil
salt and freshly ground black pepper

This is a very easy sauce to make because there is almost no cooking involved. Over medium heat, cook the garlic in a little olive oil until soft. Combine all ingredients and season to taste with salt and pepper. When fish is finished cooking, take fillets off the bone and arrange on a platter. Spoon the agrodolce sauce over the top, and enjoy.


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