Dorada baked with spinach and mushrooms
2 servings
40 minutes
Dorada baked with spinach and mushrooms is a true embodiment of Mediterranean elegance. The fish, known for its tender and slightly sweet flavor, harmoniously pairs with the aromatic filling of spinach and mushrooms, complemented by onions and garlic. A light sauté gives the dish an appetizing golden crust, while baking in the oven retains its juiciness. Leeks used for wrapping add subtle notes of freshness, and lemon upon serving adds a slight tanginess that enhances the flavor. This dish not only looks beautiful on the table but is also perfect for an exquisite Mediterranean-style dinner.
1
Wash, clean, and gut the fish. Make an incision along the back and remove the fillet from the bones.
- Gilt-head bream (dorada): 2 pieces
2
Sauté chopped spinach and minced mushrooms in olive oil. After 10-15 minutes, add onion and garlic. Season with salt and pepper, then drain on paper towels.
- Olive oil: 4 tablespoons
- Spinach: 120 g
- Button mushrooms: 120 pieces
- Shallot: 2 heads
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Place the prepared minced meat on one side of the fillet, cover with the other half. Blanch the leek leaves in boiling water, divide into thin 'strings', and wrap the fish with the filling like a roll (but not too tightly and without deforming it).
- Leek: 10 g
4
Fry until golden brown in olive oil and finish cooking in the oven at 240 degrees for 5-7 minutes.
- Olive oil: 4 tablespoons
5
Garnish with lemon slices when serving.
