Recipe type: Entree
Cuisine: Italian
Prep time: 
Total time: 
Serves: 2
  • 2 lb (450 g) Dorades, 1 lb each, clean and fillet (alternatively Branzini, john Dory, or Snapper)
  • 2 cloves garlic
  • 2 shallots (alternatively, spring onions
  • 21 oz (600 g) cherry tomatoes
  • 5 sprigs parsley
  • 2 tbsp fresh parsley, minced
  • 1/4 cup white wine
  • 1 qt (1 lt) ice cubes
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp whole black pepper
  • 1 sprinkle ground black pepper
  • to taste table salt
  1. CLEANING THE FISHIf you ask your fish seller to clean and fillet the fish, ask him to save the head and the bones to prepare a tasty fish stock!In case you prefer to fillet the fishes at home, consider that the first time this step is not particularly easy. First scale the skin, then open the belly and discard any guts. Finally, fillet the fish following the bones, rinse and place them between two ceramic plates, and store in the fridge.
  2. FISH STOCKNow, let's prepare the fish stock! First, chop two cups of cherry tomatoes, peel and crush the garlic, then peel and chop the shallots.After that, place the fishes bones and heads into a 3 qt pot, along with 2 tbsp of olive oil. At this point, sauté the bones a couple of minutes over high heat, then baste with the white wine. Let the alcoholic part of the wine evaporate a couple of minutes, then add the sprigs of parsley, the cherry tomatoes, the shallots, the garlic, and the whole black pepper. At this point, add ice cubes and cold water in order to submerge all the ingredients completely. Bring slowly to boil, then simmer gently 15 minutes. Finally, filter the liquid, salt to taste, and discard the bones and the other ingredients.
  3. SAUTEEING AND STEWINGFirst, bring to boil the fish stock.Now, reduce the rest of the cherry tomatoes into halves. Then, sauté the tomatoes 5 minutes along with 2 tbsp of extra-virgin olive oil in a pan big enough to cook the fillets of fish.At this point, sauté the fillets starting from the skin side. When the border of the fillets starts to become white, flip the fish, add 5 cups of boiling fish stock, and cover with a lid, placing the pan far from the heat. After 5 minutes, check the fish: you want it juicy and well done.
  4. GARNISH AND SERVINGPlace each fillet of fish into a bowl along with some cherry tomatoes and 1 cup of cooking liquid. Garnish with a sprinkle of black pepper and minced parsley, and serve immediately!
Recipe by philosokitchen at