Wulf's Kitchen: Roasted Butterflied Dorade with Tabouli Style Quinoa
Dorade is one of my favorite fish to cook whole. Its size makes it great to roast or even cook up on the grill. Because it’s a Mediterranean Fish, I thought it would be a perfect pairing with this tabouli recipe that I really love to make. You’ll note here that the cooking instructions for the fish are quite simple, it’s the tabouli that will take the most time here but it can be made well in advance and be kept in your fridge for several days. Don’t be intimidated by the amount of cooking time listed. That includes the cooking time for the quinoa and the dorade. After giving this recipe a try, you’ll see it comes together in no time, and I'm sure you’ll be making it again.
Note: With a butterflied fish, the central bone structure has already been removed, and you can portion the fish easily with a serving spoon.
Butterflied Dorade is in the July 2021 Wulf's Pack box.
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For the Quinoa
- 1 cup of quinoa
- 2 cups of water
- Pinch of salt
For The Dorade
- Butterflied dorade
- ½ bunch of thyme
- 1 lemon cut into rings
- 1 head of garlic
- Wulf’s Garlic and Herb Seasoning
- Oil for the baking dish
For The Tabouli
- 3 Persian cucumbers, small dice
- 2 shallots, minced
- ½ cup chopped parsley
- ¼ chopped fresh mint
- 2 lemons zested, juice 1.5
- 1 can of chickpeas
- olive oil
First we are going to cook the Quinoa. I use Quinoa because I find it to be a very durable grain capable of soaking up a lot of flavor while losing very little of its texture.
In a small saucepan combine 2 cups of water, with 1 cup of Quinoa and a pinch of salt, bring to a boil, cover, reduce heat to low flame, and cook for about 20 minutes.
Once your Quinoa is cooked, put it in a large mixing bowl, and occasionally fluff it, allowing it to cool. Allow it at least 15 mins to cool at room temp or in your fridge for quicker results.
Take out your butterflied dorade and set it on an oven-safe cooking dish. (Be sure to spray or rub your cooking dish with a little oil to prevent sticking).
Open the cavity of the fish and place your thyme, lemon rings, and garlic cloves. Close the fish and allow it to sit for a few minutes while your oven preheats at 400 degrees F.
You’ll want to season both the inside and outside of your fish with Salt and Pepper. For this recipe, I used Wulf’s Fish Garlic and Herb Seasoning.
Once your oven is done preheating, you can set your fish in the oven and allow it to cook for 25-30 minutes.
Fish Cooking Tip: If you allow the chill to come off your fish and pat it dry before sprinkling it with salt you will get a nice crusty skin on the outside of your fish. If you cook the dorade on a resting rack, you will get this crusty skin on both sides of the fish.
Once your fish is in the oven, you can begin cutting the ingredients for your tabouli.
Cut your cucumber in fours longways and then cut them down into a small dice. I use Persian Cucumbers because you don’t have to remove the seeds and I like to leave the skin on.
Once you’ve cut your cucumber, mince your shallots, fine chop your parsley and mint, and strain your chickpeas.
If your quinoa is cool enough, you can combine all of these ingredients together. Give your mix a nice stir so you can really see all of the colors mixed evenly.
Then zest two lemons and use the juice of 1.5 lemons directly into your mix.
Add a little bit of olive oil and fluff a couple more times to really incorporate all your ingredients.
Note: The Tabouli can be made in advance and kept for several days. It’s perfect to bring to BBQ’s, family gatherings, and a great buffer for any meal. Try adding feta, Kalamata olives, and tomatoes and you’ll have a vibrant Mediterranean salad worth having for leftovers.
When you’re done with your tabouli, you may have some time before your fish is ready... So set it in the fridge and allow it to marinade a bit.
Once your fish is done cooking and the skin has become crispy, you are ready to plate.
For presentation, I suggest laying down the fish first and spooning your tabouli directly underneath the belly.
Serving a butterflied dorade is easy. The central structure of bones has already been removed (although occasionally you will find one or two small bones left behind) and you can portion the fish with a serving spoon.