Dorado in the oven. Delicious recipe in foil, photo

In foil with lemon

It will take approximately 45-50 minutes to cook the fish.

Dorado in the oven in foil with lemon, recipe.

Main list of components:

2 sea breams;
1 lemon;
2 tsp. fish seasoning;
5 tbsp. l. olive oils;
1 tsp. table salt.

To prepare sea bream according to this recipe, you need to follow these steps:

Rinse the sea bream under running water, dry it, transfer it to paper towels, sprinkle with table salt both inside and outside. Wash the lemon, cut it in half with a kitchen knife and squeeze the juice out of one half. Cut the remaining lemon into slices.
Pour olive oil into a bowl, add lemon juice and stir. Fill the sea bream carcasses with lemon slices, put them in a mold, pour over the marinade made from lemon juice and olive oil, and leave for 1 hour. During this time, the sea bream will marinate. Spread food foil on the table, divide it into 2 parts and wrap 1 sea bream carcass in each.
Place the carcasses wrapped in foil on a baking sheet, place in the oven and bake at medium temperature for about 30 minutes. Open the foil slightly and leave the sea bream in the oven for another 15 minutes, turning on the “Grill” mode. The fish should acquire a golden coating.
Remove the carcasses from the oven, cool, leaving for a few minutes, and remove the foil.

Dorado in the oven can be deliciously prepared according to the recipe with garlic, white wine, basil, tarragon, tomatoes, soy sauce, nuts, tomato paste, carrots, olives, sage, sweet peppers, cream, olives and cheese.

Serve the sea bream on a large platter, sprinkled with fresh herbs and a side dish of rice.

How to cook dorado

Before you start cooking dorado in the oven, you need to do some preliminary preparation. The fish carcass should be washed well and the scales removed. At the next stage, remove the gills, rip open the abdomen and remove all the insides. This step is very important, since incompletely cleaned fish can give a bitter taste when baked. Rinse the carcass again. Start preparing other components. You will need to fry the vegetables and grind the spices in a mortar.

How to bake dorado in foil in the oven? To do this, the prepared fish should be rubbed on top and inside with salt or spices. If using vegetables, place them inside the fish or on the sides. Grease the foil with oil, wrap the carcass in it and bake. It doesn't take long to cook: bake for half an hour, then remove, drain the juice, and put back in the oven for a few minutes.

With honey marinade

Cooking time – 50 minutes.

Dorada in the oven - a recipe with honey marinade.

To prepare 2 servings of the dish you need to take:

2 carcasses of sea bream;
1/2 tbsp. l. liquid honey;
2 tbsp. l. lemon juice;
20 g walnuts;
2 tsp. lemon zest;
1 tsp. fish seasoning;
1 tsp. chopped paprika;
1/2 tsp. salt;
2 tbsp. l. sunflower oils;
1/4 tsp. hot ground pepper;
1 tsp. Provençal herbs.

Instructions for preparing sea bream in honey marinade:

Wash the sea bream carcasses under running water, wipe dry, peel them, removing scales and entrails, transfer to a kitchen board and cut into fillet pieces. For the marinade, combine chopped paprika, oil, hot pepper, Provençal herbs, liquid honey, lemon juice and salt in a separate bowl.
Place pieces of sea bream into a deep plate, pour the prepared marinade over them and leave for 20 minutes. This time will be enough for the carcasses to marinate well. Cover the bottom of the baking sheet with food foil, make sides, and place pickled pieces of sea bream on it.
Preheat the oven to 200°C, place a baking sheet with sea bream in it and bake it for 10 minutes. at both sides. Remove the baked pieces from the oven, place on a large plate, sprinkle with lemon zest, peeled and chopped nuts, sprinkle with finely chopped herbs and serve.

With Nitzuke sauce

Ingredients (in grams) for one serving of fish with nitzuke:

sea bream – 250;
tofu – 60;
water – 250;
shiitake – 15;
mirin and sake – 25-30 each;
lemon – 30;
ginger – 1;
sugar – 4.

Prepare as follows:

Water, sugar, mirin and sake are mixed and brought to a boil over heat.
Mushrooms, tofu and fish are added to the saucepan. The mixture is cooked for 20 minutes.
The cooked dorada along with mushrooms and cottage cheese is placed on a plate and poured over with the sauce in which it was cooked. Lemon slices and ginger are used for decoration.

Greek dorada in the oven

It takes approximately 50 minutes to cook the fish.

To prepare 2 servings of sea bream in Greek you will need:

2 carcasses of sea bream;
400 g cocktail tomatoes;
1 chili pepper;
2 lemons;
2 tbsp. l. apple cider vinegar;
1 tsp. dried oregano;
4 sprigs of thyme;
4 tbsp. l. sunflower oils;
1/2 tsp. regular salt;
several cloves of garlic;
freshly ground pepper.

Dorada in the oven (a delicious recipe taken from Greek cuisine) is prepared according to the following instructions:

Cut the washed chili peppers in half, remove the seeds along with the membranes and cut into strips. Peel the garlic cloves, place them on a cutting board and cut into slices using a knife.
Add garlic slices, a little salt, pepper, dried oregano to the chili pepper and mix thoroughly. Pour the mixture with apple cider vinegar, oil and mix again. Wash the cocktail tomatoes and cut them into slices on a cutting board.
Pour chopped tomatoes into the marinade, stir and leave them for 30 minutes so that they have time to marinate. Prepare sea bream carcasses by washing them, wiping them with a dry towel, removing scales and entrails. Place the carcasses in a bowl, coat with lemon juice squeezed from 1 lemon, both inside and outside.
Place 2 lemon slices and 2 sprigs of thyme inside each carcass. Place 1/3 of the pickled tomatoes in a heat-resistant dish and place the stuffed carcasses on top. Turn on the oven to preheat to medium temperature. Place the carcasses with tomatoes in a preheated oven and cook for approximately 25 minutes.
Remove the baking sheet with fish and tomatoes from the oven, add the remaining pickled tomatoes, cover with food foil and leave for about 10-15 minutes. During this time, juice will be released from the fish.

Recipe for cooking whole dorado in a frying pan with rosemary

This method of cooking requires very small carcasses that can fit entirely in a frying pan.

You will need:

2 pcs. – Sea crucian
2-3 slices – lemon
3-4 pcs. – garlic cloves
2 pcs. – sprigs of rosemary
Sea salt, set of spices - to taste

How to cook:

1. Thoroughly clean and gut the fish, rinse and dry, make several deep cuts on each side.

2. Rub the carcasses with sea salt and spices, leave for 10 minutes to marinate.

3. Chop the garlic. Place a sprig of rosemary and garlic on the belly of each fish.

4. Fry in a dry frying pan on both sides until golden brown. Before serving, sprinkle with lemon juice; you can simply garnish with a slice of lemon and fresh herbs.

Calorie content per 100 g. – 109 kcal

Bon appetit!

Fish with curd filling

It will take about 20 minutes to prepare dorada with curd filling.

The ingredients will be designed to prepare 2 servings of fish:

Ingredients
For the base	For filling
2 sea bream weighing 400 g	2 tbsp. l. cottage cheese
1/2 lemon	6 sun-dried tomatoes
1/2 tsp. ground paprika	1/2 tsp. dried basil
1/2 tsp. turmeric	1/2 tsp. regular salt
1/2 tsp. marjoram	1/2 tsp. dried garlic
1/2 tsp. basilica

The cooking process includes the following steps:

Wash the sea bream carcasses under cold water, remove scales and entrails, wash them again, place on paper towels and dry. In a separate bowl, mix the spices for the marinade, add lemon juice squeezed from half a lemon and stir.
Make several cross-shaped cuts on each side of the carcass. Place cottage cheese and sun-dried tomatoes, cut into small pieces, into a deep bowl. Add a little salt, dried basil, garlic to the ingredients and mix thoroughly.
Place a portion of curd filling inside each carcass. Coat the dorada with the prepared marinade using a pastry brush.
Cover a baking dish with parchment, place the stuffed fish in it, place in an oven preheated to 200°C and cook for approximately 20-25 minutes.

Fried in a frying pan

For fried sea bream you will need (components are indicated in grams):

fish – 300.
garlic – 10;
fresh rosemary – 10-15;
salt – 2-3;
lemon – 60.

Cooking instructions:

Sea crucian carp is scaled and gutted, the gills are cut off with kitchen scissors.
The fish is salted and infused for 10 minutes.
The garlic is cut into pieces and placed inside the carcass along with rosemary.
The fish goes into the frying pan; oil is not necessary, since it will give fat on its own. Fry until golden brown and sprinkle with lemon juice before serving.

With coconut milk

To prepare 2 servings of sea bream in coconut milk, you need to spend 40 minutes.

Basic list of ingredients for cooking:

2 carcasses of sea bream;
250 ml coconut milk;
1 lemon;
3 garlic cloves;
1 chili pepper;
1 large bunch of parsley;
fresh ground pepper;
regular salt.

Dorada in the oven (a delicious recipe involves the use of coconut milk) is prepared as follows:

Pour coconut milk into a deep bowl, add parsley, previously washed and chopped with a kitchen knife, squeeze lemon juice into it and mix well.
Remove the peel from the garlic cloves, place them on a kitchen board and chop them into slices. Wash the chili pepper, cut it into 2 halves, remove seeds and membranes, cut into strips and add together with the garlic to the milk marinade.
Send the sea bream carcasses under running water, dry with a dry towel and gut. Cut them on each side, rub with a little salt and pepper, place the carcasses in a bowl, pour over the marinade and leave for at least 3 hours.
Preheat the oven to 180°C, and cover the baking sheet with food foil, forming sides.
Place the marinated carcasses on a prepared baking sheet, place in the oven and cook for about 30 minutes until a golden crust forms.

Preparing Ingredients

Thanks to the active breeding of sea crucian fish, purchasing fish for subsequent baking will not be difficult. As a rule, the product will be presented in the assortment of most supermarkets. Like any other fish, purchased products require mandatory preparation before heat treatment. First of all, this concerns cleaning the dorado. This work does not have any particular difficulties. Experienced chefs who often use this product for cooking recommend rinsing the fish thoroughly under running water before removing scales, since during the catching of fish and its further transportation, the product may be additionally contaminated with silt, sand or other unnecessary components that should not be baked.

Dorado is very convenient to clean, since the specimen does not have mucus or any sharp thorns on its surface, which eliminates the possibility of injury during the preparation of seafood. The process of removing scales can be carried out with a regular kitchen knife or a special device for working with fish. It is best to start manipulating the dorado from the sides; as an auxiliary device, you can arm yourself with a regular vegetable grater. In order to make the process of removing scales easier, you can pour hot water over the seafood; such heat treatment will soften it, which will speed up the work process.

Some difficulties may arise with the area of the abdomen and back of the carcass, where the scales will fit much more tightly to the surface. At the end of all manipulations, the fish should be washed again under the tap and the quality of the cleaning performed should be checked. The next stage of preparation is removing the entrails.

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To properly gut sea crucian fish, you should make an incision from the head to the tail of the fish, straighten the edges, carefully remove the giblets, the gall bladder deserves special attention - this organ should be removed as carefully as possible so as not to damage it, otherwise the leaked bile will negatively affect the organoleptic qualities of the fish, giving she's bitter. Next, you should rinse the inside of the abdomen, then remove the film and cut off the blood vessels, remove any possible clots that remain under the film

A baked dorado with its head is prepared without gills, so these sinuses of the fish must be cut off. They also negatively affect the taste of the dish; in addition, there is a toxic substance in the gills, so after this part of the seafood is removed, the carcass must be washed again. It is not necessary to remove the eyes from crucian carp. Experienced chefs recommend making transverse cuts throughout the entire carcass before heat treatment of fish in the oven, after cleaning and gutting, which will help the fillet cook faster.

With potatoes

It takes 35 minutes to prepare sea bream with potatoes.

The dish, designed for 4 servings, includes the following products:

2 carcasses of sea bream;
4 potato tubers:
3 tbsp. l. breadcrumbs:
40 g black olives;
1/2 lemon;
1 garlic clove;
1 sprig of parsley;
olive oil;
a mixture of crushed peppers;
salt.

Steps for preparing sea bream with potatoes:

Wash the potato tubers from dirt, peel them from the top layer using a knife or vegetable peeler, place on a cutting board and cut into thin circles. Coat a baking sheet with olive oil, distribute the potato slices over it, sprinkle them with a little salt and pepper, sprinkle with oil, pour in a glass of water and place in an oven preheated to 220°C for about 18 minutes.
Wash the sea breams in running water, cut each one lengthwise into 2 halves, rinse again and dry, transferring to paper napkins. Peel a clove of garlic, transfer to a cutting board along with olives and parsley, cut into small pieces.
Place these ingredients in a bowl, cover with breadcrumbs, pour in olive oil and mix thoroughly.
Sprinkle the baked potatoes with half of the prepared mixture, place pieces of sea bream on top, cover them with the remaining mixture, return to the oven and cook for approximately 12 minutes. Before serving, sprinkle with lemon juice and serve, placing on a plate lined with lettuce leaves.

Dorada with fennel and tomato salad

Ingredients:

dorada - 1 pc. ;
green pepper - 1 pc. ;
fennel, thyme, basil, parsley - to taste;
white wine vinegar.

Preparation: cut the green pepper in half and remove the seeds. I used fennel for three different elements. The top (tender greens for a side salad), the middle in half rings in the belly of the fish, and the hard part down - under the fish. I made a mixture of dried herbs (thyme, basil, parsley), chopped green peppers.

We make shallow cuts on the fish so that the flesh is saturated with aromas, tastes, and in order to make it more convenient to cut it up in a plate! Grease the carcass with salt and pepper, put our prepared mixture into the cuts. The baking sheet itself is lightly greased with olive oil, the hard parts of the fennel are laid down, which are not suitable for eating, from below they give off their juice, aroma, and do not allow the fish to stick to the baking sheet. Here's another. I pour a little more oil over the fish itself. For the crust.

The fish goes into the oven, and you get a side salad. Cut the tomatoes in half, remove the inside and cut into cubes. A little green part of the fennel, some remaining green pepper, dry basil and I season it not with salt, but with white wine vinegar and olive oil.

Chinese in the oven

Cooking time for sea bream in Chinese is 20 minutes.

The dish has the following composition:

1 large sea bream;
4 tbsp. l. rice wine;
3 tbsp. l. soy sauce;
30 g leeks;
1 piece of ginger;
100 ml water;
1 star anise;
1/2 chili pepper;
4 cloves of garlic;
1/2 tsp. a mixture of 5 ground peppers;
1 tbsp. l. white sugar.

Dorada in the oven (a delicious recipe taken from Chinese cuisine) is prepared according to the following scheme:

Rinse the sea bream in running water, place on dry towels, and clean off the entrails and scales. Make several cuts on it. Cut the chili pepper into 2 parts, remove seeds and membranes, and cut into strips. Coat a frying pan with oil and heat over high heat.
Place dorado in a hot frying pan and cook on both sides for 2 minutes. until a golden hue appears. Peel a piece of ginger and grate it on a fine grater.
Wash the leeks and cut into rings. Remove the peel from the garlic cloves and finely chop them.
Add chopped leeks, grated ginger, chopped garlic, star anise to the dorada and mix thoroughly. Pour the ingredients with soy sauce, rice wine, water and mix well. Pour a mixture of ground peppers, sugar, chili pepper into the frying pan, stir with a kitchen spatula, simmer for 5 minutes. and bring until thickened.
Place the dorado in a glass baking dish, pour in the sauce, place in a preheated medium temperature and bake for about 15 minutes. When ready, serve the fish with fresh vegetables and herbs.

Baking fish with spices in the oven

What ingredients are needed for preparation:

two medium dorado carcasses for 1.2 kilograms;
lime or lemon – 1 piece;
half a bunch of spinach per 50 grams, can be used frozen;
about a glass of cream;
for the smell you should use spices: herbes de Provence, white and black pepper;
table salt to taste;
vegetable oil.

It will take about an hour to prepare.

Calorie content – 90 kcal.

How to cook dorado on the grill in the oven:

We thoroughly wash the fish with cool water and wipe it on all sides with paper napkins.
Small cuts are made on one side of each carcass.
Rub the outside and inside with a small amount of olive oil.
Mix salt with spices and rub the dorado carcasses with this mixture on all sides.
Cut a lemon or lime into two parts, squeeze the juice out of one and pour it over the fish.
Cut several slices of lemon or lime and insert them into the cuts. Leave to marinate for about 30 minutes.
In the meantime, you need to make the sauce. Wash the spinach and grind it in a blender.
Add cream, spices and a little lemon juice to the spinach. Mix thoroughly in a blender.
Pour everything from the blender into a saucepan and place on low heat.
Evaporate the sauce by half and serve it with the cooked fish.
Preheat the oven to 200 degrees, it should be hot.
The marinated fish should be placed in the oven on a grill rack; if you don’t have one, you can use a grill pan.
Bake the dorado fillet for about 10 minutes and turn it over to the other side, cook for another 10 minutes.
Place the fish on plates and pour the sauce over them. Serve hot.

Dorada with minced meat

To prepare 2 servings of sea bream filled with minced meat, you will need:

2 carcasses of sea bream;
15 olives;
20 slices of bacon;
2 branches of sage;
4 garlic cloves;
200 g raw sausages;
1 tbsp. l. lemon juice;
2 tbsp. l. olive oils;
2 branches of thyme;
1/2 bunch of parsley;
1/4 cayenne pepper.

You can prepare stuffed dorada according to the following instructions:

Wash the carcasses under chilled water, dry them, remove entrails and scales.
To preheat to 220°C, turn on the oven. Remove the films from the sausages, transfer the minced meat into a bowl, sprinkle with finely chopped parsley, pour in lemon juice, sprinkle with salt and cayenne pepper and stir to form a homogeneous mass.
Rub salt into the carcasses both inside and outside. Fill each dorado with sausage mixture and wrap them in slices of bacon. Coat a baking sheet with olive oil, place stuffed carcasses in it, place peeled garlic cloves and olives around them. Place thyme, sage and lemon slices on top of the fish.
Place the dish in the oven and bake for 25-30 minutes. When 15 minutes have passed, turn the dorada over and bring it to readiness. Remove the fish from the oven and serve in portioned plates with mashed potatoes or boiled cereal.

Dorado baked with basil in the oven

Dorado baked with basil in the oven is ideal for a romantic dinner.

Ingredients:

Dorado – 700 g
Fresh basil – 1 bunch
Lemon – 1 pc.
Garlic – 2 cloves
Olive oil – 1 tbsp. l.
Coarse salt - to taste
Ground black pepper - to taste

Step-by-step recipe with photos

On the eve of Valentine's Day, I propose to prepare a simple, but at the same time delicious fish dish. A glass of dry white wine goes perfectly with it. Can be served with boiled rice or potatoes.

To bake dorado with basil in the oven, you need to immediately prepare the products according to the list.

Clean the fish, wash and dry with a paper towel. Rub the inside of the fish with salt and pepper and place on a baking sheet with food foil or parchment.
Wash the basil, dry it with a paper towel, tear it with your hands and place it in the belly of the fish.
Then peeled garlic cloves.
Cut the lemon into thin slices and also place in the belly of the fish. You can lightly drizzle the fish with olive oil.
Wrap in foil or parchment and bake dorado with basil in an oven preheated to 200 degrees for 30 minutes.

Dorado is ready. Bon appetit!

On a vegetable bed

There are enough ingredients to prepare 2 servings of fish.

To cook sea bream on a bed of vegetables, you should take:

2 carcasses of sea bream;
1 large tomato;
1 large zucchini;
1 large onion;
1 eggplant;
1 sweet pepper;
1 small bunch of parsley;
1 lemon;
salt;
allspice;
olive oil.

Step-by-step instructions on how to bake dorado on a bed of vegetables:

Wash the carcasses under chilled water, clean them of entrails, dry them with napkins, and rub with a small amount of salt and pepper. Make several cuts on the sea bream. They will allow the fish to cook through.
Wash the lemon, chop into thin slices and place them inside the bream carcasses. Place the eggplant and zucchini under water, dry with a dry towel, peel using a knife or vegetable peeler, thinly cut into strips and place in a frying pan heated with olive oil.
Wash the tomato, dry it and cut it into several pieces. Remove the peel from the onion, place it on a cutting board and cut into half rings.
Place the tomato and onion in a frying pan with the rest of the vegetables, mix well and fry over high heat for about 3 minutes.
Wash a bunch of parsley, chop finely, add to a frying pan, sprinkle with salt and pepper and stir. Line a baking sheet with foil, arrange the vegetables on it, place the sea bream on top and place in the oven, preheated to medium temperature, for about 10 minutes. until a golden coating forms.
Place the dorada on a glass dish, cover with lemon slices and serve.

Cooking process

The most universal and simplest side dish for baked fish is boiled potatoes, which are very simple and easy to prepare. Using a vegetable peeler, remove the skin from the tubers and wash them thoroughly. Then use a knife to cut the potatoes into large pieces as a side dish for the baked fish. Place the chopped potatoes in a saucepan, pour water into it and place on the stove. Cook for about twenty-five minutes, check for doneness and drain the water from the pan.

Then add all the butter, add salt, cover the pan with a lid and shake well several times. The oil should be distributed throughout the already cooked potatoes. Next, wash the greens, chop and sprinkle on top. Mix the greens with the potatoes with slow movements and let stand under the lid closed for about ten minutes. By the way, any greens of your choice can be used. A simple side dish for baked fish is ready. Combine potatoes and fish on serving plates and serve. Simple, tasty and satisfying. This is a great dish for lunch or dinner.

With white wine

To prepare 4 servings of sea bream with white wine you need to take:

4 frozen sea breams;
100 ml white wine;
10 laurel leaves;
1 lemon;
1 tbsp. l. tarragon;
2 garlic cloves;
1 large bunch of parsley;
4 tbsp. l. olive oils;
1 tbsp. l. fresh basil;
20 ml sunflower oil;
salt;
ground black pepper.

Dorada in the oven (a delicious recipe involves the use of white wine) is prepared in the following way:

Place the fish on the bottom shelf of the refrigerator, defrost, rinse in chilled water, remove scales and gut. Divide the bay leaves into several parts along with the tarragon and basil. Wash the parsley and chop finely.
Rinse the lemon under running cold water, place on a kitchen board and cut into slices.
Peel the garlic cloves, finely chop and grind using a special press. Cover the sea bream with salt both inside and outside, sprinkle with pepper and fill with 2 lemon mugs.
Spread food foil on the table, coat with sunflower oil, lay out peeled garlic cloves, cut into slices, place the carcasses on top, cover them with chopped parsley, pour in white wine and olive oil. Wrap the carcasses in food foil and place in an oven heated to medium temperature. Dorada will be ready in 30 minutes.

Place the baked fish on portioned plates, garnish with the remaining lemon and serve with your favorite side dish.

How to bake dorado in the oven - recommendations from chefs

You can get delicious fish by following some important tips:

Dorado should not be baked for long, even if the carcass is large. With prolonged cooking, the product will lose tenderness, juiciness and taste. To avoid making a mistake about how long to bake dorado, keep the dish in the oven for no longer than half an hour.
Dried herbs and spices must be thoroughly ground in a mortar so that they better transfer their aroma to the marinade.
Before baking the dorado in the oven, you need to pour fresh lemon juice on it or put a few slices in the cut on the belly. This will add tenderness and highlight the taste.
You can use a variety of spices: paprika, basil, garlic cloves. Rub the carcass inside and out with the spicy mixture and let marinate a little.

With ginger-mint marinade

To make 4 servings of sea bream in ginger-mint marinade, you need to prepare.

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700 g of sea bream;
40 g fresh mint;
250 g cherry tomatoes;
1 tbsp. l. ground ginger;
30 g capers;
0.5 lemon;
0.5 tsp. regular salt;
30 ml olive oil.

Dorada is prepared in ginger-mint marinade as follows:

Wash the fish in chilled water, remove the entrails and dry it on dry towels. Place mint leaves, ground ginger, salt in a mortar, add olive oil and grind with a pestle. Pour the prepared marinade over the prepared fish and leave it to marinate for 15-30 minutes.
Wash the lemon, cut in half and cut one half into several slices. Fill the carcass with lemon slices and the remaining fresh mint. Rinse the cherry tomatoes, dry them and cut them into halves. Line a baking sheet with parchment, lay out the sea bream, sprinkle with capers, tomato halves and pour over the mint marinade.
Heat the oven to 190°C, place a baking tray with fish in it and cook it for 20 minutes. Before serving, complement the dorada with vegetable salad or boiled rice.

Dorada baked with vegetables

Ingredients:

Dorado – 2 pcs.;
Tomatoes – 2 pcs.;
Garlic – 1 clove;
Olive oil – 70 ml;
Onion – 1 pc.;

Spices:

sea salt;
black pepper and allspice;
dry aromatic herbs;
Bay leaf;
lemon;
parsley.

General information:

Cooking time: 90 minutes;
Number of servings 2:

Cooking method:

Carefully remove scales from the fish without cutting off the fins and tail. Gut it by cutting the belly with a sharp knife. There is a lot of fat in the internal cavity of the dorado; it must be removed. Also remove the gills, do not cut off the head. Next, using kitchen scissors and a knife, cut out the spine and remove large bones. Make 3-4 transverse or oblique cuts on the sides of the fish. Shallow - 10 mm will be enough. So, firstly, the fish is better salted. Secondly, the fish does not shrink during cooking.
Grind the spices in a mortar. Add 0.5 tsp. salt (sea) and 2-3 peas of allspice. After grinding, you will get a fragrant mixture of spices for fish. Sprinkle the inside of the fish with spices and a little over the skin. Leave the fish to sit for a while while the onions fry - approximately 15 minutes.
Peel the onion and cut into rings. Heat 2 tbsp in a frying pan. l. olive oil (about 30-35 ml) and fry the onion in it until golden brown. Fill the inner cavity of the dorado with fried onions, spreading the onions in a uniform layer. Place one bay leaf inside the fish.
Grease the bottom of the baking dish with vegetable oil and place a piece of parchment paper or baking paper. Grease the paper with vegetable oil so that it is slightly greasy. In general, it should take up to 1 tsp of oil.
Cut one tomato into slices 4–5 mm thick. And place the slices on paper in one layer. Strictly speaking, this is not so much “for the recipe” as to ensure that the fish does not stick to the pan and paper. Salt the tomato a little.
Place the fish on top. Peel the garlic clove, finely grate it, or grind it in a mortar, and lightly brush the surface of the fish, being careful not to let the garlic stick in clumps. Lubricate the fish with the remaining olive oil (there should be about 1 tablespoon left), making sure that the entire surface of the fish is covered with a film of olive oil. Cut the second tomato into slices and place in the spaces between the dorado.
Place the dish with the fish in an oven preheated to 200–210 degrees. Bake for 30 minutes. Next, you need to evaluate the readiness of the fish, if necessary, add cooking time. But usually half an hour is enough.
When the dorado is ready in the oven, carefully so as not to fall apart, transfer it to a plate, add slices of baked tomato and a little parsley. If desired, you can pour lemon juice over the dorado in the oven, it greatly improves the taste.

Dorada in Provençal

Ingredients you will need to prepare 3 servings of sea bream in Provençal style.

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3 carcasses of sea bream;
2 medium tomatoes;
3 tbsp. l. tapenade pastes;
3 tbsp. l. breadcrumbs for deboning;
50 ml olive oil;
1 tsp. Provençal herbs;
1 tsp. regular salt;
0.25 tsp fresh ground pepper.

Stages of preparing sea bream in Provençal style:

Wash the fish in running water, wipe with a dry towel, remove the entrails, place in a bowl, sprinkle with Provençal herbs and salt.
While the sea bream is marinating, pour boiling water over the tomatoes, remove the skins and chop into slices. In a separate bowl, combine tapenade paste and croutons.
Cover a baking sheet with parchment paper, grease it with paste and breadcrumbs, place dorada on top, cover it with tomato slices and place in an oven heated to medium temperature. The fish should cook for 20-25 minutes.
Garnish the Provençal-style baked dorada with olives or black olives before serving.

It is not recommended to cook dorada for too long. Otherwise, it will lose its taste and juiciness. There are bones in fish. It is best to remove them before putting them in the oven. You can diversify the sea bream by preparing it according to the recipe with a sweet sauce.

Pasta with cherry tomatoes and sea bream

Ingredients for one serving (in gr.):

cherry tomatoes – 50;
sea bream fillet – 300;
fresh basil – 3;
chili pepper 8;
garlic – 5;
dry white wine – 30;
olive oil – 17;
pappardelle – 100;
tomatoes in juice – 100.

Step-by-step recipe for pasta with cherry and sea bream:

Pappardelle is cooked in a saucepan for no longer than 6 minutes, then drained in a colander. The water must be saved after cooking.
Basil is cut into large pieces, cherry tomatoes are cut in half.
Pepper and garlic are finely chopped, the garlic is crushed. In a frying pan with oil, the garlic-pepper mixture is heated, wine is added to it. After boiling, chopped tomatoes in juice and most of the basil go into the frying pan.
Sea crucian carp is stewed in the prepared mixture and divided into pieces.
Add the pasta to the pan for a minute, along with some of the cooking water.
The finished mixture is placed on a plate, decorated with cherry tomatoes and basil, and served hot.

With anchovy sauce

Components (presented in gr.):

sea bream – 200;
lemon – 30;
celery stalk – 20;
salt – 2-3;
small salted anchovy – 10;
salted capers – 5;
garlic – 2.5;
olive oil – 17.

Cooking steps:

Capers are washed and crushed. The garlic is choking. The ingredients are mixed with oil and sautéed for no longer than a minute. Anchovy is added to them. The sauce is cooked until the anchovy is completely dissolved.
The dorada is cleaned, the lemon and celery are chopped. Fish with lemon and celery is placed in a pan and filled with water. Bring to a boil and cook for 15 minutes.
The dorada is laid out on a plate and topped with anchovy sauce.

Advice! You should not remove the fillets from the bones before serving, as this may spoil the appearance of the dish.

Thai style with cashews

Ingredients for one serving of bream in Thai (weight in g):

fish – 250;
carrots – 50;
onion – 50;
celery – 35;
sunflower oil – 75;
tomatoes – 50;
canned pineapples – 250;
tomato paste – 35;
vinegar – 15;
soy sauce (sauce) – 15;
flour – 30;
water – 80;
cashews – 50.

Dorado is prepared as follows:

The carcass is cleaned and the gills are cut off.
Carrots, onions and celery are cut and fried in butter.
Add tomatoes without skin. The mixture is simmered for 5 minutes.
Pineapples are coming (without juice). After 5 minutes, the mixture is topped up with paste, vinegar, sauce and pineapple juice. Mix everything and continue to simmer for another 5 minutes.
Cashew nuts are crushed and placed in a frying pan. The sauce is cooked until thickened.
Dorada is fried until crispy on both sides. Place in a mold and carefully fill with the prepared sauce. The fish is seasoned on top and baked at 180°C for half an hour.
The dish is decorated with leftover nuts. Greens go to taste.

Advice! To remove the skin from the tomatoes, you need to make a small cut and pour boiling water over them.

Escabeche from sea bream

Ingredients for one serving of escabeche:

dorada – 250 g;
olive oil – 50 g;
red onion – 50 g;
garlic – 5 g;
thyme – 2 g;
ground cumin – 1.5 g;
green onions – 2 g;
orange zest – 2 g;
orange juice – 30 g;
dry white wine and wine vinegar – 90 g each;
sugar – 1.5 g;
salt – 2-3 g.

The recipe for escabeche is simple:

The carcass is cleaned and the gills are removed. An incision is made along the abdomen and back, and the carcass is spread out. The dorada is salted, rolled in flour and fried (no longer than 4 minutes on each side).
Garlic and onion are peeled and cut into plates and rings, respectively. The greens are washed, dried and finely chopped. Onions and garlic are sautéed in the same oil in which the fish was fried.
Onion greens, seasonings and zest are added to the frying pan. The mixture is fried for another 2 minutes.
Juice, wine and vinegar are poured into the fried mixture, all components are mixed and brought to a boil.
The dorada is poured with boiling sauce, cooled to room temperature and placed in the refrigerator. The next day the dish can be served.

Dorada on the grill

To cook sea bream on the grill, you will need the following ingredients (per serving):

carcass – 200 g;
lemon – 120 g;
garlic – 35 g;
salt – 2-3 g;
greens – 5-10 g (to taste).

The recipe is simple:

The fish is cleaned and thoroughly dried with napkins.
A marinade is prepared from lemon juice, garlic and salt.
The carcass is cut through a centimeter, lemon slices and herbs are placed in the belly, and the fish is coated with marinade on top.
After a few hours, the sea bream is cooked on the grill, periodically moistened with marinade.
The finished dish is served with potatoes and rice.

Fish side dish - what works and what to refuse

Young housewives often ask what side dish is best for fried fish, and which one is better for boiled or baked fish. There can be no clear answer. The choice of supplement always depends on 3 factors:

how and for what occasion the dish is prepared;
what side dish do you prefer;
what type of fish is used.

The most common choice is potatoes, which are prepared in a variety of ways: boiled potatoes, fried potatoes, potato salad, mashed potatoes, or fried mashed potato gnocchi. If the fish for the main course is cooked in the oven, vegetables, both fresh and baked or boiled, are suitable; you can also offer cereals.

Pasta is very rarely chosen as a side dish for fish. Many people think that paste is not suitable for cooked fish. Here it is better to be guided by your taste and check it in practice. Italian restaurants often serve high-quality pasta or spaghetti, even combined with sturgeon or seafood.

But the same Italians cannot imagine how to eat fried or baked fish in combination with potatoes. And for us this is a delight. By the way, the British also have fish and chips on their menu. What about fish and rice? After all, this duo is the basis of sushi, so rice can be served as a side dish for many types of fish.

So far it's a rather confusing story. It's time to sort everything out and consider which side dish goes with fish baked in the oven, which goes with fish fried in a frying pan.