Dorado with rosemary baked in foil
4 servings
30 minutes
Dorada with rosemary, baked in foil, is a true embodiment of Mediterranean cuisine. The simplicity of preparation combines with an exquisite taste that unfolds through the blend of fresh fish, aromatic rosemary, and a hint of lemon's acidity. Baking in foil preserves all the juiciness and richness of flavor, making each piece tender and melt-in-your-mouth. This recipe originates from coastal European regions where fresh fish is prepared with minimal seasoning to enjoy its natural taste. Dorada is served with lemon and extra virgin olive oil, adding noble freshness and rich aroma to the dish. A great choice for a family dinner or a romantic evening, this fish pairs well with light sides and white wine, creating a perfect harmony of flavors.
1
Gut the fish, wash it, rub it with pepper and salt on the outside, place a sprig of rosemary inside, and wrap it in foil.
- Gilt-head bream (dorada): 2 pieces
- Ground black pepper: to taste
- Coarse sea salt: to taste
- Fresh rosemary: 2 pieces
2
Place in a baking dish, cover with a lid, and put in the oven at 180 degrees for 15-20 minutes.
3
When ready, remove the fish from the foil and fillet it using a spoon, separating the skin, head, tail, bones, and fins.
4
Place the clean fillet on a plate, add salt and pepper if needed, then drizzle with lemon juice and olive oil and serve.
- Lemon: 1 piece
- Extra virgin olive oil: 20 ml
- Ground black pepper: to taste
- Coarse sea salt: to taste
