Seaside Dorade with Seaweed and Fennel

This exquisite recipe features fresh dorade fillet paired with the delicate flavors of seaweed and fennel, creating a dish that evokes the essence of the Mediterranean coast.

Steps

1. Soak the dried seaweed in warm water for about 10 minutes, then drain and set aside. 2. Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant. 3. Add the sliced fennel to the skillet and cook for about 5 minutes until slightly softened. 4. Season the dorade fillet with salt and pepper, then place it skin-side down in the skillet with the fennel. 5. Cook for about 3-4 minutes, then carefully flip the fillet and add the soaked seaweed to the skillet. 6. Cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork. 7. Serve the fish on a plate, topped with the fennel and seaweed, and garnish with fresh dill and a squeeze of lemon juice.

1 fillet of dorade (about 150g) 1 tablespoon of dried seaweed (wakame or nori) 1 small bulb of fennel, thinly sliced 1 tablespoon olive oil 1 clove garlic, minced 1 lemon wedge Salt and pepper to taste Fresh dill for garnish