Greek cuisine

Składniki

Ingredients:

• 4 dorada fillets
• 4 tablespoons of olive oil
• 1 clove of garlic
• 2 tablespoons white vinegar
• 1 teaspoon grated lemon zest
• 2 tablespoons finely chopped dill
• 600g coronilla
• 2 bay leaves
• 1 glass chicken stock
• 200g leaf spinach

Sposób przygotowania

Preparation:
Prepare the marinade from the liquidised olive oil, garlic, vinegar, lemon zest and dill. Place the fillets in a bowl, pour over the marinade, cover and set aside for around 15 minutes.
Place the previously soaked coronilla in a pan and pour over the chicken stock, add the bay leaves and cook until soft. When cooked, remove the bay leaves and liquidize. Season with salt and pepper to taste.
Remove the fillets from the marinade and fry for 3-5 minutes on both sides. After removing the fish, pour the rest of the marinade into the frying pan and boil.
Steam the spinach until soft.
Place the coronilla puree on the plate, then the spinach followed by the fish. Finally pour over the cooked marinade.
Serves 4.