Dorado in the oven with tomatoes and capers

1 serving

30 minutes

Dorada baked with tomatoes and capers is a refined dish of Mediterranean cuisine that combines the freshness of sea fish with the rich flavors of aromatic ingredients. This traditional recipe originates from sunny coastal regions where fresh fish is the foundation of gastronomy. Baked dorada acquires a tender texture, and its taste is enriched by the juiciness of tomatoes and the spiciness of capers. White wine and broth add sophistication to the sauce, while butter provides softness and richness. Served with a light aromatic sauce and olive oil, this fish becomes a true centerpiece on the table. Dorada is perfect for a festive dinner or a romantic evening when one wants to enjoy the delicate balance of fresh and rich Mediterranean flavors.

Energy value per serving

• Calories: 995.5
• Proteins: 60g
• Fats: 76.4g
• Carbohydrates: 10.7g

Ingredients

• Dorada: 300 g
• Tomatoes: 200 g
• Capers: 15 g
• Parsley: 5 g
• Olive oil: 15 ml
• Vegetable oil: 10 ml
• Garlic: to taste
• Butter: 80 g
• Dry white wine: 50 ml
• Bouillon: 200 ml
• Salt: to taste

Cooking steps

1. Clean the fish, gut it, and salt it inside and out. Grease the fish inside and out with vegetable oil mixed with garlic (blend 200 ml of vegetable oil with a clove of garlic).

   Required ingredients:

   • Dorada: 300 g
   • Vegetable oil: 10 ml
   • Garlic:  to taste
   • Salt:  to taste

2. Cut the tomatoes into large pieces, drizzle with olive oil, and add salt.

   Required ingredients:

   • Tomatoes: 200 g
   • Olive oil: 15 ml
   • Salt:  to taste

3. Place the tomatoes in the belly of the fish.

   Required ingredients:

   • Tomatoes: 200 g

4. Send the fish to the oven preheated to 200 degrees for 15-20 minutes.

5. In a saucepan, heat olive oil and butter (15 g each).

   Required ingredients:

   • Olive oil: 15 ml
   • Butter: 80 g

6. Sauté finely chopped shallots and capers until the onions are golden.

   Required ingredients:

   • Capers: 15 g

7. Add white wine and let it simmer for 1-2 minutes.

   Required ingredients:

   • Dry white wine: 50 ml

8. Pour in the broth (fish, chicken, or vegetable broth can be used), add finely chopped parsley. Simmer for 3-4 minutes and remove from heat.

   Required ingredients:

   • Bouillon: 200 ml
   • Parsley: 5 g

9. Add cold butter to the sauce and mix it in. The sauce should thicken.

   Required ingredients:

   • Butter: 80 g

10. Drizzle the cooked fish with sauce and capers, and sprinkle with olive oil.

    Required ingredients:

    • Capers: 15 g
    • Olive oil: 15 ml

11. Serve immediately.