Baked dorado with lemon and aromatic herbs
2 servings
40 minutes
Baked dorade with lemon and aromatic herbs is the embodiment of Greek simplicity and flavor. The fish, known for its tender and juicy flesh, takes on the rich aroma of Mediterranean spices and citrus. The lemon's acidity harmoniously highlights its natural sweetness, while olive oil makes the meat even more tender. In Greek cuisine, dorade is often baked with herbs like thyme and rosemary to enhance its flavor. This dish is perfect for both a casual dinner and a festive feast, served with a glass of white wine and a fresh salad. The aroma wafting from the oven during cooking transports you to cozy tavernas by the coast, where fresh fish is served straight off the grill while enjoying the sea breeze.
1
Preheat the oven to 180 degrees.
2
Clean the dorado from scales with a knife without damaging the skin, cut off the fins. Gut it.
3
Rub the dorado with sea salt, pepper, olive oil, and fish seasoning (or any seasoning of your choice - Italian herbs like basil, thyme, or rosemary go well with dorado).
- Sea salt: pinch
- Ground black pepper: pinch
- Extra virgin olive oil: 2 tablespoons
- Seasoning for fish: pinch
4
Cut half a lemon into wedges and place it inside the fish, skin side out, to prevent the flesh from becoming bitter after baking.
- Lemon: 2 pieces
5
Place each fish on an individual sheet of foil. Drizzle with the remaining half of the lemon. Wrap the fish well in foil to prevent juices from leaking.
- Lemon: 2 pieces
- Dorada: 2 pieces
6
Put in the oven for 25 minutes, unwrap the foil, bake for another 5 minutes.