Dorada is a delicious sea fish with very tender meat, which is actively used for frying and roasting. The neutral taste of moderately fatty fish goes well with a variety of additions: lemon, wine, tomatoes, herbs.
Dorada with leek
Dorada stewed with onions and wine has a peculiar piquant taste. The dish turns out to be low-fat and is quite suitable for a light lunch or dinner.
You will need:
- 1 kg of gilthead;
- 1 kg of leeks;
- 2 sweet peppers;
- 1 onion;
- 0.5 glasses of dry white wine;
- olive oil for frying;
- salt;
- freshly ground black pepper.
Chop the onion and fry in a pan with heated olive oil. Dorada thoroughly wash, clean, select bones. Place the fish in a skillet with onions and fry until golden brown. Take it out of the pan and put it in a warm place.
Wash the pepper, remove the partitions and seeds. Cut the pepper into thin strips, put in a pan, pour over with white wine and simmer for 10 minutes, stirring occasionally. Chop the leeks and place them in the skillet too. Cook everything together for a couple more minutes and then add the fish. Simmer the dish for 5-7 minutes, transfer it to a dish and serve with boiled potatoes and green salad.
Fried gilthead with herbs
To make the dish less greasy, cook gilthead without oil and season it with rosemary and garlic. Serve Mediterranean flavored fish with green salad or grilled vegetables.
You will need:
- 2 giltheads of medium size (400-500 g each);
- 4 cloves of garlic;
- fresh rosemary;
- salt;
- lemon.
Rinse the dorada, clean and gut. Do not remove the skin - it will make the fish more juicy. Salt the fish and leave for 7-10 minutes.
Cut the garlic into thin slices and place inside each fish along with a sprig of rosemary. Add some sea salt and place the fish in a preheated non-stick skillet. Fry the gilthead on both sides until an even golden crust is formed. Sprinkle freshly squeezed lemon juice on the fish and garnish with a sprig of rosemary before serving.
Dorada in foil
Foil will help to bake the dorada quickly. The fish prepared in this way is very tender and juicy.
You will need:
- 1 kg of gilthead (2-3 fish);
- 3 cloves of garlic;
- a bunch of parsley;
- 2 tomatoes;
- 1 onion;
- 1 lemon;
- salt;
- freshly ground black pepper;
- olive oil.
Peel the fish, remove the entrails and fins, leaving the head and tail. Rinse the carcass thoroughly and pat dry with a paper towel. Pound the garlic in a mortar, finely chop the parsley. Place the herbs and garlic in a bowl, add a couple tablespoons of olive oil and stir. Cut the onion and tomatoes into rings.
Dorada salt inside and outside. Place inside a mixture of herbs and garlic, as well as onion rings. Put tomato slices on a piece of foil, salt and pepper them. Place the fish on top and wrap the foil in a tight roll. Place the rolls on a baking sheet and place in an oven preheated to 180 ° C. Bake the gilthead for 20-25 minutes, then unfold the foil and let the fish cook for another 10 minutes until golden brown. Place the fish and tomatoes on a serving dish and drizzle with lemon juice. Serve immediately.
