Dorado Fish Baked in Foil
by Editorial Staff
Dorado baked fish is a great dish; no complicated side dish is needed for it. Only spices, olive oil, and citrus fruits. White fish meat will remain surprisingly juicy when baked in foil.
Ingredients
- Dorado (or sea bass) – 500 g
- Olive oil – 100 ml
- Lemon juice – 45 ml
- Lemon zest – 15 g
- Lime – 10 g
- Mustard (white, dried) – 5 g
- Cloves (dried) – 1 g
- Peppercorns (assorted) – 5 g
- Fresh parsley – 10 g
- Fresh rosemary – 2 g
- Fresh mint – 5 g
- Garlic – 3 g
- Sea salt – 25 g
- Red onion (for serving) – 20 g
How to cook Dorado fish baked in foil:
Directions
- Gut the fish, cut off the gills and fins, remove the scales from the fish.
- We make shallow cuts on one side of the fish, approximately at an equal distance.
- Put pepper, mustard, cloves in a separate container and knead in a mortar or crush.
- For the marinade, add salt, half of the lemon juice, garlic crushed through a press, pour in olive oil. We mix everything, but not thoroughly – the salt should not completely dissolve.
- Pour the marinade into the fish, leave for 15 minutes.
- We shift the dorado into foil (each fish needs a separate piece of foil to make a portioned “envelope”), insert the lime cut into quarters into the slots.
- Put greens in the abdomen – parsley, rosemary, mint (you don’t have to chop).
- We wrap the foil in the shape of a fish, send it to the oven at 180 degrees, in the “grill/blow” mode for 30 minutes.
- While the fish is baking, marinate the sweet onions – chop finely, fill with the remaining lemon juice, salt.
- 10 minutes before the end of baking, you need to slightly open the foil on top, pouring the resulting juice.
- Decorate the finished fish baked in foil with pickled onions, lemon zest.
- We serve baked fish to the table directly in foil.
Good appetite!
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