Dorada with lemon
2 servings
30 minutes
Dorada with lemon is an exquisite dish of Mediterranean cuisine that combines the freshness of sea fish with the aromatic tang of citrus. Revered in Mediterranean culinary traditions, dorada has tender flesh and natural juiciness. Baking with lemon and bay leaves enhances its flavor, giving the dish lightness and zest. Paprika and olive oil create a golden crust, making the fish appetizing and rich. This is the perfect dish for a romantic dinner or a light summer feast that pairs harmoniously with white wine or fresh vegetables. The simplicity of preparation makes dorada with lemon a favorite among seafood lovers, and its balanced taste captivates from the first bite.
1
Clean the fish, gut it, and rinse thoroughly inside and out. Pat dry with paper towels and rub with a small amount of salt. Cut the lemon in half; set one half aside and slice the other into thin rounds. Place 2-3 lemon slices and 2 bay leaves inside each fish. Preheat the oven to 190°C.
- Salt: to taste
- Lemon: 1 piece
- Bay leaf: 4 g
2
Cover the baking tray with parchment paper. Mix olive oil with paprika. Place the fish on the tray and generously drizzle with this mixture. Put it in the oven and bake for 10 minutes. Drizzle the cooked fish with juice squeezed from the remaining half of the lemon and serve immediately.
- Olive oil: 70 ml
- Paprika: 1 tablespoon
- Lemon: 1 piece
