Ingredients:

• 2x 400g Dorado fish
• 1 kg sea salt
• 4 sprigs of rosemary
• 2 egg whites, lightly beaten
• 14 Brussels sprouts
• 5 slices of bacon
• Freshly ground black pepper
• Zest of 1 lemon

Instructions:

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1. Prepare

Preheat the oven to 200°C (392°F).

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2. Bacon:

Place the bacon slices individually on parchment paper and bake in a convection oven for 8-10 minutes until crispy.

Save the rendered bacon fat for later use in sautéing Brussels sprouts.

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3. Fish:

Mix the sea salt with rosemary and egg whites. Spread a layer of this mixture on a baking tray.

Lay the Dorado fish on the salt mixture and cover it with the remaining salt mixture.

Bake in a 190°C (374°F) oven for about 30-35 minutes until the fish's eye turns opaque, indicating doneness.

Allow the fish to rest for a few minutes, then remove excess salt and skin, and pepper the fish fillet.

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4. Brussels sprouts:

Blanch the Brussels sprouts for 2-3 minutes, then transfer them to ice water. Dry them thoroughly.

Sauté the Brussels sprouts in the rendered bacon fat for about 5 minutes, adding the crispy bacon towards the end.

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5. Serve:

Serve the Dorado fish on a bed of Brussels sprouts, sprinkled with freshly ground black pepper.

#Gluten-free #Lactose-free #Dairy-free #Egg-free #Nut-free

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