Dorado, or sea carp (sea bream) is a fish of the spar family, distributed mainly in the tropical and subtropical parts of all oceans and adjacent seas. This fish has been known to the world for a long time and has always been the most popular fish in the Mediterranean. Dorado has dense white meat with a delicate aroma. Its size is usually small - from 300 to 600 g, although larger fish are obtained under artificial conditions - up to 1 kg. The most popular are two types of dorado: royal and gray. Dorado has a more tender meat with a pinkish tint.
It is necessary
-
- Dorado - 2 pcs. (for two servings).
- Leeks - 1 pc.
- Lemon or lime - 1 pc.
- Parchment.
Instructions
Step 1
Clean the dorado from the scales, gut without removing the head, and rinse thoroughly under running cold water. Season the fish with salt and sprinkle with freshly ground white pepper.
Step 2
Cut the leeks into thin rings.
Step 3
Chop a skillet and quickly sauté the onion rings over high heat until they turn black but not soft.
Step 4
Cut two large pieces from a roll of parchment and place them on the table.
Step 5
Place the same amount of onion on each piece, and place the dorado on top of it - one for each piece of parchment.
Step 6
Wash the lemon or lime, cut into rings and place on top of the fish.
Step 7
Fold the parchment into thick envelopes.
Step 8
Preheat the oven to 180-200 degrees.
Step 9
Place the fish envelopes on a greased baking sheet and place in the preheated oven. Cook for 20-30 minutes, depending on the size of the fish.
Step 10
Remove the dorado from the oven, gently unfold the parchment, remove the lemon and onion. Serve dorado with a quarter of fresh lemon with each fish.
