Dorada in grape leaves
2 servings
20 minutes
Dorada in grape leaves is an exquisite Italian recipe that embodies the traditions of Mediterranean cuisine. The fish wrapped in aromatic grape leaves acquires an incredibly tender taste with a slight hint of bitterness. Fennel and lemon add fresh anise and citrus notes, highlighting the natural sweetness of dorada. Baked to perfection, it remains juicy while its aroma fills the kitchen with warmth from southern shores. The grape leaves not only preserve the fish's juiciness but also impart a light spiciness, making the dish special. A fennel garnish with capers and citrus juice is the perfect complement, enriching the flavor with a light tang and freshness. This recipe is ideal for a cozy dinner, revealing all the magic of simple yet elegant Italian cuisine.
1
We layer grape leaves and place medium-sized fish on them. We chop some fennel and sprinkle it on the fish. We slice the lemon into rounds and also place it on the fish. We add salt and pepper to taste. We wrap the grape leaves and tie everything with string.
- Dorada: 2 pieces
- Preserved grape leaves: 12 pieces
- Fennel root: 2 pieces
- Lemon: 2 pieces
2
Grease the baking dish with olive oil, place the fish in leaves, and put it in the preheated oven at 200°C. Bake for 15 minutes.
- Olive oil: 2 tablespoons
3
Meanwhile, we prepare a fennel salad: chop the remaining fennel, mix it with capers, and squeeze in garlic. Squeeze juice from the second lemon and orange and dress the fennel salad with it.
- Fennel root: 2 pieces
- Pickled capers: 2 tablespoons
- Garlic: 2 cloves
- Lemon: 2 pieces
- Oranges: 1 piece
4
We open the cooked fish and place it on plates.
5
The juice formed during baking can be drizzled over the fennel salad.