Dorada baked with potatoes, parsley, garlic and pecorino
4 servings
60 minutes
Dorada baked with potatoes, parsley, garlic, and pecorino romano cheese is a true embodiment of Italian gastronomy, where simplicity meets exquisite flavor. This dish has roots in Mediterranean culinary traditions and is especially popular in Italy's coastal regions where fresh fish takes center stage. Baking preserves the juiciness of the dorada while the potatoes infused with garlic, parsley, and melted butter become tender and rich. Pecorino romano adds depth with its tangy and salty notes, transforming this dish into a harmonious blend of textures and aromas. Baked dorada is perfect for a cozy family dinner or a festive feast, leaving warm memories of Mediterranean cuisine.
1
Clean two doradas (about 500 g each), gut them, rinse in cold running water, and dry. Then rub the outside with salt and pepper to taste and salt the inside.
- Gilt-head bream (dorada): 2 pieces
- Salt: to taste
- Ground white pepper: to taste
2
Finely chop the garlic and parsley leaves. Cut the medium-sized potatoes into thick slices.
- Garlic: 3 cloves
- Parsley: 1 bunch
- Potato: 5 piece
3
Generously grease a ceramic baking dish with olive oil. Evenly sprinkle parsley and garlic on the bottom, then carefully layer half of the potatoes and sprinkle with cheese (1.5 tablespoons). Place the fish on the cheese, followed by a layer of potatoes. Sprinkle with the remaining cheese, pieces of butter, salt, and pepper. Pour the remaining olive oil over the potatoes.
- Olive oil: 100 ml
- Parsley: 1 bunch
- Garlic: 3 cloves
- Potato: 5 piece
- Pecorino Romano cheese: 30 g
- Gilt-head bream (dorada): 2 pieces
- Butter: 40 g
- Salt: to taste
- Ground white pepper: to taste
- Olive oil: 100 ml
4
Bake on the middle rack in an oven preheated to 180 degrees for about 45 minutes. Occasionally remove the dish from the oven and shake it, ensuring the potatoes do not burn.
5
Serve the fish on the table without removing it from the baking dish.
