Dorado on tomatoes with potatoes
2 servings
60 minutes
Dorada with tomatoes and potatoes is a magnificent dish of European cuisine that combines the freshness of the sea with the warmth of home flavors. This recipe draws inspiration from Mediterranean traditions, where fish is often cooked with aromatic herbs and vegetables. Dorada infused with rosemary and olive oil gains tenderness and rich flavor. Baked tomatoes and potatoes create a harmonious ensemble of textures – the softness of the tomatoes highlights the firmness of the fish, while the potatoes add heartiness. The dish is easy to prepare, and the result looks and feels restaurant-quality: a golden crust, juicy flesh, and spicy parsley with lemon make it a true centerpiece on the table. It’s an ideal choice for a cozy dinner or festive lunch.
1
Sauté sliced onions and thin garlic circles in olive oil. Peel the tomatoes. Cut them into half rings. Add to the onions and garlic. Season with salt and pepper. Cook until done.
- Onion: 1 head
- Garlic: 2 cloves
- Tomatoes: 300 g
- Olive oil: 5 tablespoon
- Fresh rosemary: 2 stems
2
Place the obtained mass on a baking sheet and arrange the dorada on top. Pre-salt, pepper, and brush the fish with olive oil. Place a sprig of rosemary inside the belly. Around the free perimeter of the baking sheet, place oil-brushed potato rings 1 cm thick.
- Gilt-head bream (dorada): 2 pieces
- Olive oil: 5 tablespoon
- Fresh rosemary: 2 stems
- Tomatoes: 300 g
3
Bake in the oven at 200 degrees. After 15 minutes, turn it over. After another 15 minutes, switch to grill mode and cook the dish until golden brown.
- Gilt-head bream (dorada): 2 pieces
4
Serve sprinkled with chopped parsley and lemon wedges.
- Parsley: 1 bunch
