Dorado in dough with mint and thyme
2 servings
40 minutes
Dorado in pastry with mint and thyme is an exquisite dish of European cuisine that combines the tenderness of fish, the aroma of fresh herbs, and airy dough. This cooking method comes from Mediterranean culinary traditions where fish is baked in a shell to retain its juiciness. The delicate dorado fillet hidden in crispy pastry absorbs the flavors of thyme, mint, and lemon, creating a harmony of freshness and spice. It is served with a side of spinach, cherry tomatoes, and garlic sautéed in olive oil that adds softness and a light tang to the dish. This is an ideal option for a special dinner when you want to enjoy a deep, balanced flavor and elegant presentation. Cutting through the pastry reveals juicy fish, offering a moment of true gastronomic delight.
1
Each fish (two fillet halves) will be baked in its own pie of dough. Divide the dough into two parts, dusting your hands with flour. Roll out or simply stretch each half of the dough to the size of two fillets placed side by side.
- Yeast dough: 300 g
- Wheat flour: 10 g
2
Place two fish fillets on a piece of dough, sprinkle with a pinch of salt, drizzle with lemon juice, and top with a sprig of thyme and mint.
- Dorada (gilt-head bream) fillet: 250 g
- Fresh thyme: 10 g
- Fresh mint: 10 g
- Lemon: 1 piece
- Lemon: 1 piece
3
Cover with the second half of the dough, seal the edges.
- Yeast dough: 300 g
4
Bake at 200 degrees until golden brown (202–5 minutes).
5
Heat olive oil in a pan, add whole garlic cloves, spinach, and halved cherry tomatoes, and season with salt. Add the remaining thyme and a bit of lemon juice. Cook over medium heat until softened (3–5 minutes).
- Olive oil: 20 ml
- Garlic: 10 g
- Spinach: 200 g
- Cherry tomatoes: 200 g
- Fresh thyme: 10 g
- Lemon: 1 piece
6
Cut the lid off the ready pie.
7
Serve the fish with a vegetable garnish.