Roast Gilt-Head Bream with Fava Beans, Peas and Chorizo Recipe
Receta de Dorada con Habas, Guisantes y Chorizo
1
Hour
15
Minutes
2
Servings
Ingredients
- 10-15 baby new potatoes (or 6 new potatoes, halved and quartered)
- 3 tbsp olive oil
- 6 oz (2 links) artisan cooking chorizo, skinned and coarsely chopped
- 1/3 cup white wine
- 1 cup peas, defrosted if frozen
- 2 cups shelled fresh or frozen fava beans, peeled (defrosted if frozen)
- 1/3 cup low sodium chicken stock
- 2 Dorada or Sea Bass (1 lb), scaled and cleaned
- 1 lemon, zested then sliced
- 2 bay leaves
- Sea salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley leaves (divided)
- 1 tbsp fresh thyme leaves
- 1 tsp fresh oregano leaves
- 1 tsp sweet smoked paprika, divided
- Broiled lemon or lemon wedges for serving
Nutritional Facts
- Calories 1529
- Total Fat 59.2 gr (76%)
- Saturated Fat 16.4 gr (82%)
- Cholesterol 128 mg (43%)
- Sodium 2968 mg (129%)
- Total Carbohydrates 148 gr (54%)
- Fiber 49.8 gr (178%)
- Sugars 14.2 gr
- Protein 95.4 gr
- Vitamin D 0%
- Calcium 24%
- Iron 97%
- Potassium 55%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
Dorada (Gilt-Head Bream) is one of our favorite fishes to eat in Spain. It is a delicate, mild and meaty fish, great for roasting because its thick skin keeps it moist. If you can’t find dorada, sea bass works just as well. Here we pair it with peas, fava beans, chorizo and a delicious sauce that soaks into crispy roasted potatoes.
Steps
Put the potatoes with 1 tsp salt in a sauce pan and cover in cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until just tender. Preheat oven to 400°F. Drain the potatoes, add to a large roasting pan (big enough to also hold the fish), toss with 1 tbsp olive oil, a big pinch of sea salt and freshly ground black pepper. Roast for 15 minutes.
Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When it is hot, add the fresh chorizo. Cook until the sausage starts to lightly crisp, about 4-5 minutes. (If necessary, use a wooden spoon to break the cooking chorizo into smaller pieces, roughly the same size as the fava beans.) Turn the chorizo mix into a strainer or fine mesh sieve to drain and set aside. Return the pan to the heat and add the white wine stirring to scrape up any brown bits from the bottom of the pan.
Add the stock to the pan with the wine and bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes. Season to taste with salt and stir in the thyme, 1 tsp parsley, and oregano, remove from the heat and add back the chorizo.
Rub the remaining 1 tbsp of olive oil, the lemon zest, a little sea salt and pepper into the cavity of each fish and then slip in the lemon slices and bay leaves. Make a couple of slashes in the side of each fish then season the outside of the fish on both sides with salt and ½ tsp of the smoked paprika. When the potatoes have had their cooking time, remove the roasting pan from the oven, make space in the center and place the fish in the pan. Scatter the chorizo and the sauce over the potatoes. Return to the oven for a further 10 minutes. After 10 minutes sprinkle the fish and potatoes with the fava beans and peas and return to the oven for an additional 5 minutes.
Check if the fish is cooked – the flesh should pull away from the bones easily when gently pushed with a knife. Return to the oven for another 5 minutes if not fully cooked. When ready to serve, sprinkle fish and potatoes with the remaining ½ tsp of smoked paprika and ½ tbsp parsley just before serving. Serve immediately with a crisp green salad and Spanish white or rosé wine. Cook’s Note: To add a slight caramelized sweetness to lemons, simply cut a lemon in half, set on a small piece of foil and broil for 3-4 minutes or until desired color is achieved.
2 Comments
recipe first of all the photographs are of sea bass not Dorado/gilt head bream secondly why does the recipe mention putting onions into the dish but they are not included in the ingredients
someone too bored to read the cut-and-paste?
I couldn’t find dorada or sea bass locally, so I made this with a couple rockfish fillets. The flavor of the dish is incredible – don’t skimp on the chorizo or smoked paprika.