Dorada baked with onions and fennel
4 servings
30 minutes
Dorada baked with onions and fennel is a refined dish of Mediterranean cuisine that embodies the best traditions of Italian gastronomic art. The fish, with its delicate flavor, absorbs the aromas of caramelized onions and spicy fennel, creating a harmony of sweetness and spiciness. In ancient times, dorada was considered a delicacy among Roman patricians, and today it is served in the finest restaurants in Italy. Baking at high temperatures preserves the fish's juiciness, while a final touch of white wine vinegar or wine adds a light acidity that highlights the depth of flavor. It is served with crispy baguette or fresh green salads and pairs perfectly with dry white wine. This dish not only delights the palate but also creates a festive atmosphere reminiscent of the sunny shores of the Mediterranean.
1
We take a medium-sized fish, remove the scales and entrails, leaving the head.
- Dorada: 4 pieces
2
We cut the onion and fennel bulb into equal cubes of about two centimeters.
- Onion: 1 head
- Fennel root: 1 piece
3
Preheat the oven to 220 degrees. Place the onion and fennel on a baking sheet, add a little salt, drizzle with vegetable oil (such as olive oil), and mix.
- Salt: to taste
- Vegetable oil: 4 tablespoons
4
We grease each fish with salt, place it on a bed of onions and fennel. Sprinkle with ground pepper (a mix of black, green, and red peppercorns works well). Put it in the oven.
- Salt: to taste
- Ground black pepper: to taste
5
Bake for 15-20 minutes until crispy, watching to ensure it doesn't dry out. Remove the tray, spray the fish with wine vinegar (or white wine), and put it in the oven for about two minutes.
- White wine vinegar: 2 tablespoons