Baked Dorada (Bream) with Lemon and Herbs

Baked Dorada (Bream) with Lemon and Herbs
Baked Dorada (Bream) with Lemon and Herbs

2 doradas that have been cleaned and prepared
for baking (ask your fishmonger to do this),
1 lemon,
1 fish stock cube,
¼ cup dry white wine,
¼ cup olive oil,
fresh parsley and/or other herbs,
salt and pepper

For the salsa – 3 firm tomatoes
(green, salad tomatoes are best),
1 medium sized red bell pepper
1 medium red onion,
red wine vinegar,
extra virgin olive oil,
salt and pepper

Preparation time – 10 minutes. Cooking time – 45 minutes.

1. Set the oven to bake at 285°F (140°C)
2. In a small bowl mix the wine, olive oil, juice from half the lemon, a pinch of salt, pepper, half a stock cube, and the dried herbs (if using).
3. Make three large cuts diagonally across each fish.
4. Place the fish on a baking sheet and cover with the marinade.
5. Cut the other half of the lemon into 6 round slices and place one slice in each crevice.
6. Dissolve the other half of the bouillon cube in ¼ cup of hot water and halfway through the cooking process cover in the liquid.
7. Put the fish in the oven on the middle rack for 40-45 minutes.
8. For the salsa, remove the seeds and pulp from the tomato and cut in a small dice.
9. Deseed the red pepper and do the same, and cut the onion in a small dice too. Season the salsa with salt and pepper and dress with vinegar and olive oil.
10. To eat the fish slowly pull off the spines and try to get most of the bones out in a few pulls. However, be extremely careful while eating that you don’t swallow any bones.

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