Dorado with drunken pecorino and baby tomatoes

Recipe from: January 2010

Ingredients 7
Servings 6
Time 10 mins


  • A fillet of dorado
  • 2 punnets baby tomatoes or LOTS from your garden
  • 1 red onion, sliced about 2mm
  • 1 cup grated drunken pecorino or mature gruyere, or parmesan
  • 2 cloves garlic, sliced
  • Fresh basil
  • Salt and pepper


10 - 15 mins
Place the Dorado in a dish and cover with the cheese, then the onions, garlic and tomatoes, cook in a preheated oven 180 C for 10 - 15 mins (depending on the thickness of the fish) or until just cooked through. Tear the basil and serve it fresh over the top.

Serve with a lovely green salad and some potato wedges.

Read more on: fish/seafood  |  bake

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