Dorado with rosemary and thyme
2 servings
35 minutes
Dorada with rosemary and thyme is a true embodiment of Mediterranean cuisine, where the freshness of ingredients and simplicity of preparation combine in a harmony of flavors. Baked in foil, the fish retains its tenderness and juiciness, while aromatic herbs – thyme and rosemary – give it a rich, herbal taste. Lemon, garlic, and onion add brightness to the dish with a hint of spiciness and freshness. Historically, dorada is one of the favorite types of fish in coastal Mediterranean regions, symbolizing simple yet refined traditions of fish gastronomy. This dish pairs wonderfully with sides like spinach or bulgur with quinoa, making dinner not only delicious but also nutritious. Refined and light, it suits both everyday dinners and festive tables.
1
Place the gutted fish in a tray lined with foil.
- Dorada: 700 g
2
Place lemon (cut into large wedges), 2 sprigs of rosemary and thyme, garlic (2-3 cloves, halved) in the middle of the fish.
- Lemon: 0.5 piece
- Fresh rosemary: 1 bunch
- Fresh thyme: 1 bunch
- Garlic: 5 clove
3
Cut the onion into large pieces, place the remaining garlic and herbs (another 2-3 sprigs) around the fish, season with salt and pepper, drizzle with olive oil, cover with foil, and bake in the oven at 200 degrees for 20-25 minutes.
- Onion: 1 head
- Garlic: 5 clove
- Fresh thyme: 1 bunch
- Fresh rosemary: 1 bunch
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
4
Serve with spinach or bulgur with quinoa.