Bite with Belkys: Dorade a la donostiarra

1 filet of dorade

1 idaho potato, peeled and sliced 1/8 inch

salt, to taste

olive oil to fry potatoes

1 spanish onion, julienned

3 Tbs of white wine

2 garlic cloves, thinly sliced

1 arbol chili

2 Tbs of sherry vinegar

1 Tbs of fresh parsley, chopped

-Begin by slicing the potatoes. Then, season with salt and deep fry in olive oil. Chef Marc says to make a soft potato, not a crispy one.

-Next, sauté onions with a little olive oil and salt.

-Then, put the potato chips in a cast iron dish, place the onions over the top and set it to the side.

-Now, move on to the fish. Sprinkle a little salt in a hot pan and coat the dorade with a drizzle of olive oil. You can also use snapper or mahi mahi. Cook the fish for a few minutes or until the skin is a nice golden brown.

-Then, place the fish over the potatoes and onions. Add a little white wine and bake for about five minutes in a 350 degree oven.

-Lastly, make a sauce. Cook some sliced garlic with arbol chili. Chef Marc says you can also use any other spicy pepper. Then, add a little sherry vinegar and parsley. Use this sauce to coat the fish.

Simply transfer the dorade to a nice dish.

Serving Suggestion: Albarino

Serves: 1

FOR MORE INFORMATION:

Solea (inside the W South Beach Hotel)
2201 Collins Avenue
Miami Beach, FL 33139
305-938-3111
www.starwoodhotels.com/whotels