Dorade with Lemon and Herbs

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 Baked Dorade with Lemon and Herbs

Dorade, also known as gilt-head bream, is a type of fish commonly found in the Mediterranean. It's known for its delicate, flavorful flesh. Cooking Dorade with lemon and herbs typically involves seasoning the fish with a blend of fresh or dried herbs like parsley, thyme, or rosemary, along with slices of lemon. The herbs and lemon infuse the fish with aromatic flavors during cooking, complementing the natural taste of the Dorade, It's often prepared by grilling, baking, or pan-searing to highlight its delicious taste and texture.

Cooking time: 40 minutes

Servings: 2 portion

Instructions:

  • 1 big dorade around 600 grams
  • 1 big lemon
  • salt and pepper
  • 2 tbsp extra virgin olive oil
  • 2 knobs garlic
  • parsley leaves

Preparations:

  1. Preheat oven to 220°C.
  2. Scale the dorado with a knife without damaging the skin and cut off the fins. Gutting the dorado.
  3. Rub in the sea salt, pepper, olive oil and fish seasoning (or any other seasoning to your liking - Italian herbs like basil, thyme or rosemary work well with the dorado).
  4. Cut half a lemon in half and place it in the fish, skin side down, so that the flesh does not taste bitter after cooking.
  5. Arrange each fish on individual aluminum foil. Pour over the remaining half of the lemon. Wrap the fish tightly in cling film so that the juices do not escape.
  6. Place in the oven for 35 minutes, remove the foil and bake for another 5 minutes.
  7. Serve hot

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