How to cook dorado in the oven

It is now much easier to buy overseas dorado fish than domestic crucian carp or bream. Thanks to artificial cultivation, dorado is sold in abundance in many chain stores, and not in ice cream, but chilled. Neat rows of dorado glisten with silvery scales on hills of crushed ice. For those who have not yet tried this fish, it will be interesting to know that it has quite fatty tender meat, devoid of thin intermuscular bones. Therefore, dorado fish is ideal for baking in the oven. It's hard to dry it out. So the recipe is extremely simple. It is enough just to clean the fish, salt it, put it on a baking sheet and send it to the oven. But if you are interested in how to cook dorado not just delicious, but deliciously delicious, then we will share with you little culinary tricks. The taste of the sea bream, like most fatty fish, is quite saturated, so various herbs and lemon juice are usually used to refine it. You can safely take any greens that you prefer. Parsley, dill, cilantro, basil. I think that dorado fish goes well with rosemary. Fortunately, it is now easy to buy fresh sprigs of rosemary in the most ordinary store.

Ingredients:

• 4 small fish
• 1 bunch herbs (I used rosemary)
• 1 lemon or lime

Dorado fish in the oven, cooking method

First, the dorada needs to be cleaned. This is done quite simply. The scales are easily scraped off with an ordinary knife. Just be careful not to prick your hands on the sharp fins during the cleaning process.

Gutted fish. To do this, cut the abdomen along from the anal fin to the gill sinuses. We carefully clean the entire contents of the abdomen, separating the black film from the walls. The easiest way to do this is under running water.

Now we need to make longitudinal cuts along the spinal fin - we will put greenery branches in them.

Pour the fish inside and out with freshly squeezed lemon or lime juice, sprinkle with salt.

We put sprigs of herbs in the cuts.

Greens are also laid in the belly of the gilthead.

Place on a greased or lined baking sheet with parchment paper. I always use paper because it reduces the risk of fish burning to zero.

We bake dorado in an oven preheated to 200 degrees for 25-30 minutes.

The fish turns out deliciously (without exaggeration) tasty. Even my household members, who are not particularly fond of fish, are happy to eat sea bream cooked according to this recipe. Tender, juicy meat, soaked in the aromas of herbs, melts in your mouth. Thanks to lemon juice, the specific “fishy” taste is practically not felt. And if you manage to get lime instead of lemon, then the flavor bouquet will be enriched with some special note, which I simply can’t describe because I can’t find the right words. Try it, it's really delicious!

For dorada, I rarely make a side dish. This fish is self-sufficient and so satisfying that it does not require rice, potatoes or bread. But light summer vegetables are very good for “facilitating” the process of absorbing sea bream. So green salad, cucumbers, fresh onions, ground tomatoes or cherry tomatoes are asked for one dish with this fish. A couple more slices of lemon and you can serve.

Bon appetit!