Grilled Dorado with Quick Parsley Marinade
4 servings
30 minutes
Grilled dorade with a quick parsley marinade is an exquisite dish of French cuisine, where fresh fish takes on a deep aroma of herbs and lemon. The marinade of parsley, garlic, and lemon juice gives the dorade freshness and a slight spiciness, while the tender fish meat grilled remains juicy and rich. Cuts on the fish's surface allow spices to penetrate deeper, enhancing the flavor. It cooks quickly, and serving it with a side of potatoes or rice makes it an ideal option for an outdoor dinner. This dish pairs wonderfully with dry white wines and transports you to the cozy atmosphere of French summer evenings.
1
Clean, gut, and dry the dorado well.
- Gilt-head bream (dorada): 4 pieces
2
For the fish marinade: blend a bunch of parsley, garlic, 4 tablespoons of water, add the juice of 1 lemon, and mix.
- Parsley: 1 bunch
- Garlic: 5 clove
- Lemon: 3 pieces
3
Make diagonal cuts on the fish every 1-1.5 cm, and inside each fish, place lemon slices and, if desired, fresh herbs (basil, parsley, rosemary).
- Lemon: 3 pieces
- Fresh herbs: to taste
4
Salt the fish, pepper it, and coat it with marinade.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
5
Grill the fish on white coals until cooked, occasionally brushing with marinade.
- Parsley: 1 bunch
6
Serve with lemon wedges, potatoes, or rice.
- Lemon: 3 pieces
