Dorado with potatoes and halloumi in tomato sauce
An exquisite and balanced dish of Mediterranean cuisine that combines the tenderness of sea fish, the richness of baked potatoes, and the distinct salty accent of traditional Cypriot cheese.
751 kcal · Protein: 65.4 g · Fat: 28.1 g · Carbs: 59.7 g · 60 min
Ingredients
- dorado – 250g
- Salt – to taste
- Pepper – to taste
- olive oil – 0.75 tsp
- potato – 200g
- granulated garlic – 0.5 tsp
- smoked paprika – 0.25 tsp
- parsley – to taste
- red onion – 0.5 pcs
- broccoli – 150g
- sun-dried tomatoes – 20g
- garlic – 1 tooth
- tomatoes – 100g
- basil – to taste
- thick yogurt 1.5-3.5% – 1 tbsp.
- halloumi – 50g
- Lemon – to taste
Instructions
- Clean the dorado from the insides, rinse, dry, make cuts in the skin.
- Season with salt, pepper, drizzle with oil, and place on a baking sheet.
- Cut the potatoes in half, drizzle with oil, season with garlic, paprika, salt and pepper, add parsley.
- Bake the potatoes at 190°C for 20 minutes.
- Add the sliced onion and broccoli florets, stir.
- Return to the oven for another 15-20 minutes with the fish.
- Separately fry the sun-dried tomatoes and garlic, add the chopped tomatoes, simmer until thickened, add the basil.
- Pour the tomato sauce over the baked potato and vegetables.
- Top with sliced halloumi.
- Place in the oven on grill mode for 5 minutes to brown the cheese.
- Serve with yogurt and a slice of lemon, if desired.