Dorado is an excellent fish with a delicate taste andsmall bones. It is suitable for those who do not like to tinker with fish dishes and do not like fat and dense varieties. The most delicious is Dorado fish, baked in the oven - so it turns out juicy and healthy. Supplement to it can be a variety of vegetables and
Dorado baked in the oven with herbs
To prepare this dish you will need threedorado of small sizes, several branches of rosemary, thyme and basil, lemon, salt, pepper, a bunch of parsley and a couple tablespoons of olive oil. Clean and gut the fish, remove the gills and make a few cuts on the skin. Salt and pepper, put parsley in your belly. Put the fish in a roasting dish, pour olive oil, spread around spices and lemon, sliced. How much to bake dorado? In the oven, heated to two hundred degrees, it takes only twenty-five minutes. The dish is ready to serve with any garnish on your
Dorado, baked in the oven in Mediterranean
Take three fish, four Bulgarian peppers,nine small tomatoes, three cloves of garlic, salt, a couple spoons of olive oil, rosemary, thyme, chili, half a lemon. Clear fish, cut off the gills and fins, wash thoroughly. Salt and place on a baking sheet, put each dorado in the abdomen on a clove of garlic, a slice of lemon, a branch of rosemary and thyme. Make small cuts on carcasses and in them put thin slices of a lemon, and from above add mugs of chili pepper. Wash the vegetables, remove the pepper seeds, and cut the tomatoes crosswise, lay the vegetables around the fish. Lightly salt and sprinkle everything with olive oil. Cover the baking sheet with foil and send it to the oven, heated to two hundred twenty degrees, for a quarter of an hour. Remove the foil and bake fish for another ten minutes.
Dorado baked in the oven with celery
You will need several fish, a bunch of leavescelery and two stems, half a lemon, a little dried rosemary, pepper, salt. Peel fish from scales and viscera, cut off the gills. Stem celery cut into thin strips. Salt and pepper the fish, sprinkle with rosemary and pour lemon juice. In the abdomen of each fish, put the celery leaves. On the foil sheet, put a little celery, place the fish over it, sprinkle it with celery strips and wrap the foil. Repeat this procedure with each carcass, then place the dorado on a baking sheet and bake. You will need half an hour at a temperature of one hundred and eighty degrees. Dorado, baked in the oven with celery, turns out to be quite original in taste. A glass of chilled dry white wine will complement this dish.
