Dorada in a bow
2 servings
35 minutes
Dorada in leek is an exquisite dish of Italian cuisine that embodies the harmony of Mediterranean flavors. Juicy fish wrapped in tender leaves of leek acquires a subtle aroma of fresh thyme, lime, and garlic. The recipe's origins trace back to the fishing traditions of southern Italy, where simple yet flavorful ingredients create culinary masterpieces. Dry white wine adds depth and elegance during baking, while the crispy crust formed at the end adds textural contrast. Dorada in leek is suitable for both a romantic dinner and a festive lunch, perfectly paired with light vegetable sides and a glass of white wine.
1
Separate the leek into leaves, wash them, place in a pot, pour boiling water and cook for 1 minute after boiling. Drain the water.
- Leek: 1 piece
2
Peel the garlic and slice it thinly.
- Garlic: 4 cloves
3
Wash the thyme. Wash the lime and slice it into thin rings.
- Fresh thyme: 0.5 sprig
- Lime: 1 piece
4
Clean the fish, gut it, remove the gills, and rinse well under cold water. Season with salt and pepper to taste, wrap in overlapping leek leaves. Place thyme, garlic, and lime rings between the leaves.
- Gilt-head bream (dorada): 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Leek: 1 piece
- Fresh thyme: 0.5 sprig
- Garlic: 4 cloves
- Lime: 1 piece
5
Place the fish in a baking dish, pour in the wine, and cover with a lid or foil. Bake the fish in a preheated oven at 200 degrees for 25 minutes, then another 5-7 minutes uncovered.
- Dry white wine: 100 ml
