With the fish butterflied and oven ready, all I had to do was rub generously with olive oil and Maldon salt, spread the inside with fennel, dill, oregano and lemongrass. Be generous with the lemon juice, wrap in foil and pop into the oven for 20 to 25 min.
For the salsa, pick and wash two generous hands full of Basil and the same quantity of baby spinach. Wilt the spinach in a pan with salt and a little water, combine with the basil, a table spoon of toasted pine nuts, half a cup of olive oil, a squeeze of lemon, two crushed garlic cloves, freshly ground pepper and half a cup of Italian parsley. Blitz all together in a blender till smooth and adjust the seasoning to taste.
Plate the cooked Dorado on a wide platter and surround with the Salsa Verde.
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