Dorado recipes from the chef. Culinary masterpieces from the chef: Ligurian dorado. Dorada baked in the oven

• Dorado 1 piece weighing about 350-450 g.
• 1 tsp. small capers
• 40 g pitted olives
• 5 tbsp. l. olive oil
• 70 ml. dry white wine
• 8 g parsley
• 140 g cherry tomato
• 2 cloves garlic

Recipe

Before cutting the fish into fillets, you need to completely clean it of scales, then rinse it under running water and dry it. Remove the bones from the fillet and sprinkle olive oil and grate with pepper to taste.

Cut the parsley into thin strips, the garlic into thin slices, and the olives into halves lengthwise. The capers can (but not necessarily) be chopped.

Place a wide frying pan on heat and add cherry tomatoes. If they are on a branch, then leave them that way. This will have a positive impact on appearance dishes.

Bake the tomatoes for 5-7 minutes until black spots appear on the barrels. Reduce heat and add garlic, olives, capers and fillets, skin side up, to the pan and cook for 2-3 minutes.

Moment of truth: it is important to act boldly and very quickly!

Turn the fillet skin side down, add chopped parsley, pour in all the wine and close the lid.

The fish will finish cooking in the wine steam, the cherry tomatoes will burst, releasing their juice, and the greens on top will reveal their aroma. All this will happen in literally 2 minutes.

Serve immediately, placing the vegetables and fish skin side up on a plate and pouring the wine-garlic sauce on top.

Bon appetit!

Editorial website thanks our partners for their help in organizing the shooting.

23.02.2015

Dorado fish dishes are a decoration for any table; they are widely used in dietary and therapeutic nutrition, are an indispensable product for pregnant women, the elderly and children. This is due to the fact that the proteins contained in dorado are much easier to absorb by our body.

In addition, fish is rich in vitamin A and polyunsaturated acids, among which are omega-3, which are responsible for intercellular processes that reduce the risk of cardiovascular diseases and cancer.

Dorado is especially valued for the high content of iodine in its meat. This fish is a true champion among its own kind. In this, it is ahead of even such iodine-rich fish as perch (60 mcg) and mackerel (45 mcg).

Scientists believe that people who prefer fish, including dorado, are much more concerned about their health than those who love meat.

1. Grilled Dorado

Ingredients:

• dorado (or trout, sea bass, pike perch) - 2 pcs. ;
• rosemary -3-4 sprigs;
• lime (or lemon) - 1 pc. ;
• salt - to taste;
• vegetable oil.

Preparation: juicy fish with a delicious golden crust and a smoky aroma. Of course, you can simply bake the fish in the oven, but it will be a completely different recipe and taste. Cut the lime into circles, cut each circle into two parts.

Clean the fish, remove the entrails and gills. Place rosemary inside the fish. Also, put 1-2 lime wedges inside the fish. Salt the fish. Lubricate vegetable oil. Place fish on grill grate. Fry over hot coals until golden brown (about 7-10 minutes). Turn over and fry on the other side.

2. Dorado baked with lemon and aromatic herbs

Ingredients:

• dorada (sea crucian) - 2 pcs. ;
• lemon - 1 pc. ;
• fresh rosemary - 4 sprigs;
• garlic - 1 head;
• oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons;
• black, pink, green pepper - to taste;
• salt - to taste;
• sugar - a pinch;
• olive oil - 3 tablespoons.

Preparation: Cut the garlic cloves in half and fry lightly in olive oil. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and insert lemon slices into them.

Place fresh rosemary and garlic inside the fish. Next, place on a baking sheet lined with cooking paper. Pour the oil in which the garlic was fried onto the fish. And season the fish with a pinch of sugar. Bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, bake in the “top-bottom” mode.

3. Dorado baked in the oven

Ingredients:

• dorada - 4 pcs. ;
• lemon - 2 pcs. ;
• fresh rosemary - 3 sprigs;
• garlic - 5 cloves;
• Provencal herbs - to taste;
• pepper, salt - to taste.

Preparation: Cut the garlic cloves in half and lightly brown them in olive oil. Season the fish with salt, herbs and pepper. Make transverse cuts on one side of the carcass and insert lemon slices into them. Place fresh rosemary and garlic inside the fish.

Cover a baking sheet with paper, place the fish, coat with the oil in which the garlic was fried. Place in the oven for 20 minutes at 190 degrees.

4. Dorado in ginger-mint marinade

Ingredients:

• dorada - 2 pcs. ;
• ginger - to taste;
• mint - to taste;
• cilantro, grape leaves - to taste;
• lemon - 2 pcs. ;
• salt-pepper and vegetable oil.

Preparation: First of all, we gut and clean the fish. Grate the ginger. Grind the mint with sea salt and vegetable oil in a mortar. Mix with ginger.

We coat all our fish with the resulting mass, soak our salted grape leaves in cold water for 20 minutes. Cut the lemons. Instead of cut out gills, we insert lemons into the fish, as well as a sprig of mint and cilantro into the belly!

Wrap the fish in leaves on all sides. And into the oven at 190 degrees for about 20 minutes. We take it out - the leaves have dried up, but we no longer need them, they have given their aroma to the fish. Remove the leaves, place on a plate, and add garnish.

5. 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 more. 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.

6. Steamed sea bream with shrimp

Ingredients:

• dorada - 2 pcs. ;
• asparagus (young) - 120 g;
• leek - 100 g;
• lemongrass (schizandra stem) - 1 pc. ;
• tiger shrimps (without head) - 8 pcs. ;
• ginger (pickled) - 20 g;
• bamboo (leaves) - 4 pcs. ;
• soy sauce - 1 tbsp. l. ;
• lemon (juice) - 1 pc. ;
• salt, pepper - to taste.

Preparation: make cuts on the back of the sea bream, remove the entrails and gills. Rinse the gutted fish under running water.

Stuff the fish with leeks, pickled ginger, and shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.

Pour water into the wok below the level of the steaming rack. Place bamboo leaves on the grill. Place the fish on the leaves. Close the lid and reduce heat to low. Steam for 10 minutes.

Advice. If you don't have a wok, cook in a double boiler.

3 minutes before cooking, add asparagus. Steamed dorada with shrimp and asparagus is ready.

7. Dorado baked with cilantro and tarragon.

Ingredients:

• dorada - 4 pcs. ;
• juice of one lemon,
• dry red chili pepper, coarsely chopped
• salt - to taste.

For the filling:

• cilantro - 1 bunch;
• tarragon - 3 sprigs;
• onions— 1 pc. ;
• olive oil (vegetable) - 2 tbsp. ;
• freshly ground black pepper - to taste.

Preparation: salt the fish, sprinkle with lemon juice and add red flakes hot pepper. Leave the fish to marinate for 1 hour.

For the filling: Chop the onion (very finely). Also chop the greens finely. Connect. Add pepper and 2 tbsp. olive (vegetable) oil, mix. Preheat the oven to 180 degrees.

Grease the mold generously with vegetable oil. Stuff the fish with cooked herbs. Place the fish in the oven to bake until done, about thirty minutes.

8. Baked sea bream with “candy” sauce

Ingredients:

• sea ​​bream weighing approximately 400 g - 2 pcs. ;
• lemon - 1/2 pcs. ;
• basil and dill - 1/2 bunch;
• thyme - 2 sprigs;
• salt, pepper - to taste.

For the candy sauce:

• lemon juice (I have 1.5 lemons) - 60 ml;
• sugar - 1/4 cup;
• olive oil.

Preparation: First you need to prepare the fish. Wash, carefully cut the belly and take out the insides, wash the inside, clean off the scales. We cut off all the fins, leaving only the dorsal one (and the tail for beauty). Dry and rub the inside with salt and pepper. Prepare the greens, wash and dry.

We “stuff” our fish. We put greens in the belly (I just rolled the sprigs three times) and a couple of slices of lemon.

Heat up the frying pan. You can already turn on the oven at 190 degrees. Place parchment greased with olive oil on a heated frying pan and place the fish on it. And fry for 3-4 minutes on each side.

After this, transfer on the same parchment to a baking dish (or deep baking sheet) and place in the oven for 5 minutes. That's it, the fish is ready!

Now the sauce. Cook the sauce. To do this, mix lemon juice and sugar in a saucepan, bring to a boil and cook for 2-3 minutes until the sugar dissolves. The mixture will boil down a little, add the same amount of olive oil as the amount of boiled sauce we have. Remove from heat and stir until the mixture thickens a little (let it sit until it thickens). I served the sauce with lemon halves. It is better to serve this fish with a light side dish of salad mixture, sun-dried tomatoes or peppers, olives.

9. Baked sea bream with lemon

Ingredients:

• sea ​​bream or pike perch - 700 g;
• lemon - 1 pc. ;
• olive oil - 50 ml;
• greens - 1 bunch;
• garlic - 3 cloves;
• salt, pepper - to taste.

Preparation: Finely chop the greens and garlic. Remove the zest from the lemon and mix with olive oil. Add herbs and garlic, salt and pepper. Coat the cleaned and gutted fish with the resulting marinade. Place in the refrigerator for 30 minutes.

Place the fish in a baking dish. Bake at 180 degrees for 35-40 minutes.

10. Baked sea bream in foil with onions

Ingredients:

• dorada (400 g) - 1 pc. ;
• red onion - 1 pc. ;
• onions - 1 pc. ;
• tomatoes - 1-2 pcs. ;
• lemon - 1/2 pcs. ;
• olive oil - to taste;
• salt, pepper - to taste;
• green basil - for decoration.

Preparation: chop the onion into thin half rings. Cut a bunch of green onions into two parts - green and white. Cut the tomatoes into thin slices.

Rub the sea bream with black pepper and salt. Place the white part of the green onion inside the fish. Roll up an envelope from foil. Place tomatoes and onion half rings at the bottom of the envelope. Place the fish on top and cover with green onions.

Drizzle the dorada with olive oil and lemon juice, close the envelope tightly. Bake the fish in an oven preheated to 180 C for about 40 minutes. When serving, garnish with green basil.

Bon appetit!

STEP 1

For minced carp: pass all ingredients throughelectromeat grinder, mix thoroughly and put in the refrigerator.

STEP 2

For the vegetable side dish: cut the carrots into slices, brush with olive oil and fry in a dry, hot frying pan until deep orange. Add butter, chopped garlic, leek, thyme, radish. Salt the vegetable mixture and pour in chicken broth. Simmer until the vegetables are ready.

STEP 3

For beurre blanc sauce: fry chopped shallots in butter, add wine, reduce by half, add yuzu vinegar and cream, reduce. Add blanched spinach to the mixture and chop wellsubmersibleblender. Then add butter and salt to taste.

STEP 4

Wash the potatoes, peel them, and boil until tender in salted water. From boiled potatoes Make a puree, add onion confiture, butter, cream and beat well with a whisk. After this, add cuttlefish ink to the puree and mix thoroughly.

STEP 5

Wash the sea bass, peel it, cut it into pieces of 60 g each. Attach minced carp to the pieces of sea bass (60 g minced meat per piece). Fry on the side of the sea bass until golden brown, then on the side of the minced meat and bring to readiness in an oven preheated to 180 degrees for 5 minutes.

STEP 6

Place the vegetable side dish, mashed potatoes and sea bass with minced carp on the dish. Pour beurre blanc sauce over the finished dish and garnish with basil.

Ingredients:

1 dorado (1 kg)
1 orange
1 leek
2 tbsp. l. extra virgin olive oil
100 ml dry white wine
salt, freshly ground black pepper to taste

Preparation:

Peel the dorado, gut it, rinse it, put it in a fireproof form. Cut the white part of the leek in half lengthwise and cut into thin half rings, arrange around the sea bream. Squeeze Orange juice, mix with wine and olive oil, pour over the dorada. Preheat the oven to 200°C. Season the dorada with salt and pepper on top and place in the oven for 20 minutes. Remove the finished dorada from the oven and remove the skin. Place the dorada on a plate, pour over the sauce and serve.

Steamed dorada with shrimp

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leek - 100 g


Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp. l.
Lemon (juice) - 1 pc.
Salt - to taste
Pepper - to taste

Preparation:

1. Prepare ingredients.

Steamed dorada with shrimp

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leek - 100 g
Lemongrass (schizandra stem) - 1 pc.
Tiger shrimps (without head) - 8 pcs.
Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp. l.
Lemon (juice) - 1 pc.
Salt - to taste
Pepper - to taste

Preparation:

1. Prepare ingredients.
2. Make cuts on the back of the sea bream, remove the entrails and gills. Rinse the gutted fish under running water.
3. Stuff the fish with leeks, pickled ginger, and shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.
4. Pour water into the wok below the level of the steaming rack. Place bamboo leaves on the grill. On the leaves...

Steamed dorada with shrimp

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leek - 100 g
Lemongrass (schizandra stem) - 1 pc.
Tiger shrimps (without head) - 8 pcs.
Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp. l.
Lemon (juice) - 1 pc.
Salt - to taste
Pepper - to taste

Preparation:

1. Prepare ingredients.
2. Make cuts on the back of the sea bream, remove the entrails and gills. Rinse the gutted fish under running water.
3. Stuff the fish with leeks, pickled ginger, and shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.
4. Pour water into the wok below the level of the steaming rack. Place bamboo leaves on the grill. On the leaves...

Dorada on tomatoes with potatoes

for 2 servings
Cooking time - 1 hour.

Dorada - 2 pieces
Tomatoes - 300 g
Onion - 1 head
Garlic - 2 cloves
Fresh rosemary - 2 stems
Olive oil - 5 tablespoons
Parsley - 1 bunch

In olive oil, sauté the onions cut into half rings and thin slices of garlic. Peel the tomatoes. Cut into half rings. Add to onion and garlic. Salt and pepper. Simmer until done.

Place the resulting mass on a baking sheet and place the sea bream on top. Pre-salt the fish, pepper and grease with olive oil. Place a sprig of rosemary in the belly. Place 1 cm thick, greased potato rings along the free perimeter of the baking sheet.

Bake in the oven at 200 degrees. After 15 minutes, turn the sea bream over. After another 15 minutes, switch the stove to grill mode and bring the dish until golden brown.
Serve sprinkled with chopped parsley and lemon wedges.

Dorada

Ingredients 2 servings
Dorada 1 piece
Sea salt 500 g
Lemons 3 pieces

1. Remove the dorado fish from its entrails, leaving the head and tail in their places.
2. Sprinkle 500 grams of salt evenly onto a baking sheet. Cover the salt with lemon slices over the entire surface of the salt.
3. Place a slice of lemon under the fish’s gills. Place the fish on a baking sheet (directly on the lemon slices). You can add a couple of thin slices of lemon on top. You can add rosemary leaves to taste.
4. Place in the oven for 50 minutes at a temperature of 125-130 degrees top and bottom heat.
5. Remove from the oven and enjoy the amazing and tender meat of the dorada fish!
* Lemon can be replaced with grapefruit. Delicious too!

TOP 7 BAKED FISH RECIPES????

1) Salmon in coconut milk

INGREDIENTS:
● 1 kg salmon steaks
● 400 ml coconut milk
● 1 tbsp. coconut flakes
● 1 tsp. ground ginger
● small chili pepper

● green onions
● salt
● pepper

PREPARATION:
Step 1 Finely chop the onion.



Step 5 Stir.
Step 6 Lay out the salmon.
Salt and pepper.
Step 7 Cover with a lid.
Simmer for about 5 minutes.
Step 8 Turn over.
Step 9 Cover with a lid.
Simmer for about 5 more minutes.

Dorado with rosemary in foil?

(Used/W/U - 16.0/ 4.8/ 0.5)

INGREDIENTS (for 2 servings):
- 1/2 lemon
- sea salt
- seasoning for fish
For the marinade
- 2 tsp. olive oil
- 1 tbsp. soy sauce

RECIPE:
1) Fish...

TOP 7 BAKED FISH RECIPES?

1) Salmon in coconut milk

INGREDIENTS:
● 1 kg salmon steaks
● 400 ml coconut milk
● 1 tbsp. coconut flakes
● 1 tsp. ground ginger
● small chili pepper
● juice of half a lime (or lemon)
● green onions
● salt
● pepper

PREPARATION:
Step 1 Finely chop the onion.
Step 2 Remove seeds from chili and chop finely (you can only use half of the chili).
Step 3 Pour milk into the pan,
Step 4 Add chili, ginger, coconut flakes.
Step 5 Stir.
Step 6 Lay out the salmon.
Salt and pepper.
Step 7 Cover with a lid.
Simmer for about 5 minutes.
Step 8 Turn over.
Step 9 Cover with a lid.
Simmer for about 5 more minutes.
Step 10 Add onion, simmer for about 1 minute.
Step 11 When serving, drizzle with lime juice...

Dorado with rosemary in foil 🐟

Calorie content per 100 g of finished dish is no more than 100 -110 kcal
(Used/W/U - 16.0/ 4.8/ 0.5)

A wonderful fish to cook on the grill or in the oven! You can prepare this recipe not only for fish such as sea bass, but also for any other fish (rainbow trout, for example). The fish turns out very tender, tasty and the bones are easily separated from the fish itself!

📑 INGREDIENTS (for 2 servings):
- 2 fish (dorado, sea bass or rainbow trout)
- 1/2 lemon
- 4 sprigs fresh rosemary
- sea salt
- seasoning for fish
▫ For the marinade
- 2 tsp. olive oil
- juice of 1/4 orange or lemon
- 1 tbsp. soy sauce
- dried rosemary and basil or your favorite dried herbs

📝 RECIPE...

Dorado baked with lemon, garlic and aromatic herbs

Ingredients:

Dorada (sea crucian) - 2 pieces (650 gr)
Lemon - 1 piece
Fresh rosemary - 4 sprigs
Garlic - 1 head
Oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons
Black, pink, green pepper - to taste
Salt - to taste
Sugar - a pinch
Olive oil - 3 tablespoons

Preparation:

1. Cut the garlic cloves in half and fry lightly in olive oil.
3. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and insert lemon slices into them.
4. Place fresh rosemary and garlic inside the fish.
5.Next - onto a baking sheet covered with cooking paper. Pour the oil in which the garlic was fried onto the fish. And season the fish with a pinch of sugar.
6. Bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, bake in the “top-bottom” mode.

Bon appetit!

Baked sea bream with candy sauce

Ingredients for 2 servings:

Dorado weighing approximately 400 g - 2 pcs.
Lemon - 1/2 pcs.
Basil and dill - 1/2 bunch
Thyme - 2 sprigs
Salt, pepper

For the candy sauce:

Lemon juice (I have 1.5 lemons) - 60 ml
Sugar - 1/4 cup
Olive oil

Preparation:

1. First you need to prepare the fish. Wash, carefully cut the belly and take out the insides, wash the inside, clean off the scales. We cut off all the fins, leaving only the dorsal one (and the tail for beauty). Dry and rub the inside with salt and pepper. Prepare the greens, wash and dry.
2. “Stuffing” our fish. We put greens in the belly (I just rolled the sprigs three times) and a couple of slices of lemon.
3. Heat the frying pan. You can now turn it on...

Dorado baked in dough

Ingredients:

Flour - 400 g
Coarse sea salt - 300 g
Rosemary - 5–7 sprigs
Water - 250 ml
Chicken eggs - 2 pcs.

Preparation:

1. Finely chop the rosemary.

Dorado baked in dough

Ingredients:

Fish (dorada, sea bass, etc.) - 1 pc.
Flour - 400 g
Coarse sea salt - 300 g
Rosemary - 5–7 sprigs
Water - 250 ml
Chicken eggs - 2 pcs.
Lemon, garlic, basil, thyme

Preparation:

1. Finely chop the rosemary.
2. Make the dough. Mix the whites of 2 eggs with water. Mix flour with salt and rosemary, pour in water and whites. Knead the dough and add 1 yolk to it. Ready dough It shouldn’t stick to your hands, so add more flour if necessary. Cover the dough with film and put it in the refrigerator for half an hour.
3. Gut the fish. You can leave the scales. IN ready-made dish it will stick to the dough and come off with it.
4. Divide the dough into 2 parts and roll out to a thickness of 5–10 mm. One...

Dorada in Moroccan style in the oven

INGREDIENTS
cilantro – 1 bunch
salt - to taste
2 sea breams weighing 450 g each
pitted olives – 12 pcs.
olive oil – 100 ml
ground sweet paprika - 1 tbsp. l.
pinch of sugar
lemons – 2 pcs.

PREPARATION METHOD
The day before, wash the lemons, scald with boiling water and cut into thin slices. Remove the seeds. Place the mugs in a bowl, pouring them a small amount salt. Cover and leave room temperature for the night.

The next day, clean the fish from scales and entrails, leaving the heads, tails and fins. Wash the carcasses thoroughly inside and out, dry. Rub with salt and pepper.

Preparation:

1. Marinate the fish in turmeric, vinegar and salt for 10 minutes.
2. Heat the oil in a frying pan, fry the fish for 2 minutes on each side.
3. In a separate container, mix mustard seeds, cardamom, cloves and cinnamon. Add chopped onion, tomatoes, ginger, garlic, chilli and curry leaves. Simmer the vegetables for 5 minutes over medium heat.
4. Pour in milk and season with salt. Boil the milk for 3 minutes.
5. Add the fish and simmer it in the sauce for 10 minutes.

Bon appetit!