Baked dorado with pepper shaker
2 servings
40 minutes
Baked dorado with peppers is an exquisite dish of European cuisine that combines the tenderness of baked fish and the aroma of fresh vegetables. Dorado, popular among Mediterranean peoples, has a mild, slightly sweet flavor that is perfectly enhanced by lemon juice and herbs. Bright sweet peppers not only add color to the dish but also enrich it with fresh and slightly sweet notes, creating a perfect balance of flavors. Baking at 180 degrees preserves the fish's juiciness while freshly ground black pepper adds a hint of spiciness. This dish is suitable for a festive dinner or a cozy family evening, especially when served with light white wine and fresh vegetables.
1
Gut and clean the dorado. Rinse well with cool water.
- Gilt-head bream (dorada): 2 pieces
2
Place on foil, salt it, and drizzle lemon juice inside and out. Put a bunch of greens inside.
- Salt: pinch
- Lemon: 0.5 piece
- Fresh herbs: 1 bunch
3
Prepare the peppers. Wash, cut in half, remove seeds and partitions.
- Bell pepper: 10 pieces
4
Place halves of bell peppers on top of the fish. Season with pepper and drizzle with oil.
- Bell pepper: 10 pieces
- Freshly ground black pepper: pinch
- Sunflower oil: 1 tablespoon
5
Bake for 30 minutes at 180 degrees.
