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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
DORADO WITH CAPER SAUCE

DORADO WITH CAPER SAUCE

Ingredients

2 tbsp NOMU Extra Virgin Olive Oil
6 x 200g Dorado fillets
1 tsp (5ml) NOMU Seafood Rub
NOMU Sea Salt

SAUCE:
100g butter
30g capers
1 small clove of garlic, finely diced
Juice of 1 lemon
Handful flat-leaf parsley, chopped
1/2 tsp NOMU Seafood & Fish or One For All Grinder

Directions

For the ssauce, melt the butter in a small saucepan and add the capers, garlic, lemon juice, parsley and NOMU Grinder. Once all combined, take off the heat and keep aside.

Heat the Olive Oil in a flat or griddle pan. Season the Dorado fillets generously on both sides with NOMU Seafood Rub and Sea Salt. Over medium to high heat, sear for approximately 2 minutes on each side until the flesh is just cooked but still moist.

Serve with buttery new potatoes and tender-stem broccoli.

Tips: Please note that cooking time will vary depending on the thickness of your Dorado fillets.

Ingredients

2 tbsp NOMU Extra Virgin Olive Oil
6 x 200g Dorado fillets
1 tsp (5ml) NOMU Seafood Rub
NOMU Sea Salt

SAUCE:
100g butter
30g capers
1 small clove of garlic, finely diced
Juice of 1 lemon
Handful flat-leaf parsley, chopped
1/2 tsp NOMU Seafood & Fish or One For All Grinder

Directions

For the ssauce, melt the butter in a small saucepan and add the capers, garlic, lemon juice, parsley and NOMU Grinder. Once all combined, take off the heat and keep aside.

Heat the Olive Oil in a flat or griddle pan. Season the Dorado fillets generously on both sides with NOMU Seafood Rub and Sea Salt. Over medium to high heat, sear for approximately 2 minutes on each side until the flesh is just cooked but still moist.

Serve with buttery new potatoes and tender-stem broccoli.

Tips: Please note that cooking time will vary depending on the thickness of your Dorado fillets.

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