Dorado with herbs in a paper envelope
2 servings
30 minutes
Dorada with herbs in a paper envelope is an exquisite dish of European cuisine inspired by Mediterranean fish cooking traditions. Baked in parchment, it retains its juiciness and aroma while absorbing fresh herbs and lemon. The delicate balance of rosemary and thyme gives the fish a refined herbal flavor, while the lemon's acidity highlights its tender texture. Thanks to the 'en papillote' cooking method, the fish cooks in its own juices, revealing all flavor nuances without losing nutrients. This light and elegant dish pairs perfectly with white wine and a vegetable garnish, and its presentation in a paper envelope adds an element of gastronomic intrigue, turning dinner into a true culinary journey.
1
Clean the fish from scales, gut it, remove the gills, and rinse well under running water.
- Gilt-head bream (dorada): 2 pieces
2
Rub each fish inside and out with oil, salt, and pepper. Place herbs and a couple of lemon slices inside and on top.
- Olive oil: 4 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Rosemary: 2 stems
- Thyme: 4 stems
- Lemon: to taste
3
Line the baking dish with parchment paper. Place the fish inside and seal the edges of the paper to create an envelope. Cook at 180 degrees for about 20 minutes until done. You can open the envelope 5 minutes before it's done to brown the crust.
