Dorado is very tasty, but far from being a budget fish, but if you still have such a fish in your refrigerator, I bring to your attention one of the ways to cook dorado deliciously in the oven in foil. The recipe is quite simple, and the whole secret of cooking lies in the marinade. To make the fish dorado in foil in the oven tasty, you must first keep it in the marinade for several hours.

Cooking dorado in the oven in foil will not take you a lot of time and effort, somehow you won't have to stand at the stove, and in fact, the oven will do all the work for you. This recipe also works for the barbecue, so if you are going out on a picnic, simply marinate the dorado ahead of time and wrap it in foil before going out.

Below I will tell you how much to bake dorado in the oven in foil, as well as how to bake dorado in the oven in foil with an appetizing golden brown crust, as in my photo. Are you interested? Then welcome to my humble kitchen!

Ingredients for 2 servings:

• 2 pcs. dorado fish (weighing 300-400 grams each)
• 1 head of garlic
• 1 small bunch of parsley
• 4 tablespoons vegetable oil
• 1 tsp sea ​​salt
• juice with ½ lemon
• zest with ½ lemon

How to cook dorado in the oven in foil:

Wash the dorado fish, clean it from the scales and remove the insides, rinse again.

Prepare all the ingredients for the marinade: wash the parsley, chop the garlic, rub the lemon zest.

In a deep plate, where we will marinate our fish, we mix vegetable oil, sea salt, garlic and lemon juice.

We crush the parsley with our hands so that the herb gives all its aromas to the marinade, and stuff the belly of the dorado with herbs with the marinade and slices of lemon, from which we squeezed the juice.

We tighten the plate with fish with cling film or cover with a lid, and send it to marinate in the refrigerator for at least two hours. The longer the fish is marinated, the tastier it will be in finished form. This marinade recipe is versatile and works with any fish.

Before cooking the dorado in the oven in foil, we remove all marinade residues from the fish carcass, including herbs, garlic and lemon pieces. I know that many culinary specialists bake dorado in the oven in foil with lemon, but personally I think this method is not entirely appropriate. During baking, lemon gives off bitterness to the fish, and this significantly affects the taste of the finished dish. We used lemon juice and zest in the marinade, which is enough to achieve a rich lemon flavor.

We spread the fish on a piece of foil folded in half and make several decorative cuts, as in my photo.

Then we wrap the foil in such a way that it can then be easily unfolded and not torn, and we put the fish on a baking sheet. We send our dorado fish to the heated up to 200 degrees. oven for 20-25 minutes.

Dorado (or dorado, sea carp, golden spar) is a very popular fish now with white soft and very tasty meat. The almost complete absence of small bones allows dorado to be actively used in cooking. It is grilled, used in soup, smoked, fried in a pan, baked whole. Today's recipes are just for baked fish lovers.

Ingredients:

• Dorado - 4 pcs.;
• Lemon - 4 pcs.;
• Olive oil - 4 tablespoons l .;
• Salt to taste;
• Ground black pepper to taste;
• Green basil - 4 bunches

General information:

• Cooking time: 30 minutes;
• Servings 4:

Cooking method:

1. Preheat the oven to 200 degrees. Peel and gut the fish, rinse and dry well. Grease half of a wide sheet of foil with a little olive oil.
2. Put fish on this half, salt and pepper it on both sides, rub with olive oil.
3. Cut half of the lemon into thin slices, squeeze the juice from half. Sprinkle the fish with juice and put the slices together with a bunch of green basil into the belly.
4. Wrap the fish tightly in foil and put in the oven. Bake for about 20-25 minutes.

If you have a mixture of dried Italian herbs on hand, which usually includes oregano, basil and thyme, then it is a good idea to sprinkle it on both sides of the fish after it has already been stuffed with lemon and basil.

Baked gilthead

Ingredients:

• 1 gilthead weighing 400-700 gr .;
• 2 sprigs of parsley;
• 2 lemon wedges;
• olive oil;
• salt;
• black pepper.

General information:

• Cooking time: 25 minutes;
• Servings 2:

Cooking method:

1. Scale the fish, carefully gut it so as not to damage the gallbladder, remove the gills, scrape out the kidneys with a knife - dense dark red clots on both sides of the spine - rinse and dry.
2. Brush the fish with a little olive oil, season the inside and outside with salt and freshly ground black pepper, and tuck the herbs and a couple of lemon slices into the belly. Turn on the oven and let it warm up to 220 degrees.
3. Transfer the gilthead to a baking sheet or baking dish and cook for 14-20 minutes, depending on the size of the fish. At a higher oven temperature, the fish tastes better, but you need to carefully monitor it, because, forgetting about it for a few minutes, it is easy to ruin everything.
4. Serve fillets or whole giltheads as you like. Oven baked gilthead is very beneficial if you sprinkle it with olive oil, and then, if desired, with a few drops of lemon juice.

Dorado fish in the oven

Dorado fish baked in foil in the oven. This fish has dense white meat and few bones. Add more seasoning and lemon, it will be delicious!

Ingredients:

• Fish - 2 pcs.;
• olive oil - 5 tablespoons;
• seasoning for fish - 2 tsp;
• lemon - 1 pc.;
• salt to taste.

General information:

• Cooking time: 30 minutes;
• Servings 2:

Cooking method:

1. Wash, peel and gut the fish. Then make cuts on the fish with a distance of about 1 cm. Salt the fish inside and out.
2. Prepare a marinade from olive oil, lemon juice and seasoning. Pour the marinade over the fish, put a few slices of lemon in the middle of each carcass.
3. Marinate for about 1 hour, or more. Then wrap each carcass separately in foil, put in a baking dish and send to the oven for 30 minutes at 180 degrees.
4. Open the foil and bake for another 10-15 minutes on the “grill” mode until golden brown. Bon Appetit!

Dorada in the oven with tomatoes

Ingredients:

• young garlic - 2 cloves;
• olive oil - 70 ml;
• onions - 2 pcs.;
• sea ​​salt to taste;
• freshly ground black pepper to taste;
• allspice peas to taste;
• Provencal herbs to taste;
• bay leaf - 2 pcs.;
• lemons - 4 slices;
• fresh dill - 4 branches;
• tomatoes - 3 pcs.;
• dorada with head - 2 pcs.

General information:

• Cooking time: 90 minutes;
• Servings 3:

Cooking method:

1. We start by preparing the fish. Gently clean the scales. The fins and tail are not cut off. We cut the belly with a sharp knife and gut. We remove fat, gills, do not cut off the head. Using kitchen scissors and a knife, cut out the spine and remove large bones.
2. We make several diagonal cuts, not very deep. This is so that the fish is better salted and does not shrink during cooking. Prepare a spice mixture and rub the fish with it. Grind the spices in a mortar. Several black peppercorns, coriander beans, dry aromatic herbs. Add sea salt and 2-3 allspice peas.
3. After grinding, you get a fragrant spice mixture for fish. Sprinkle the fish inside with spices, and a little on the skin. We leave the fish to lie down while the onions are fried - 15–20 minutes.
4. While our fish is salting, peel the onion and cut into rings. Heat 2 tablespoons in a frying pan. olive oil and fry the onion on it until golden brown. Let's prepare a form in which we will bake the fish (I have a glass one).
5. Cover with baking paper and brush with olive oil. Put tomatoes cut into plates at the bottom of the mold. Salt and pepper them a little. We fill our fish with fried onions and put 1 bay leaf in each.
6. We put the fish on the tomatoes. Finely grate / crush the garlic and grease the skin of the fish. Sprinkle with olive oil on top. We put more tomato slices between the fish.
7. We send the fish to a preheated oven up to 200 ° C and bake for 30 minutes. We monitor our oven, if necessary, cover it with foil from time to time so that it does not burn. Serve the finished fish immediately, garnish with lemon and fresh dill if desired.

Dorada baked with vegetables

Ingredients:

• Dorado - 2 pcs.;
• Tomatoes - 2 pcs.;
• Garlic - 1 clove.;
• Olive oil - 70 ml.;
• Onions - 1 pc.;

Spices:

• sea ​​salt;
• black pepper and sweet peas;
• dry aromatic herbs;
• Bay leaf;
• lemon;
• parsley.

General information:

• Cooking time: 90 minutes;
• Servings 2:

Cooking method:

1. Carefully clean the fish from the scales, without cutting off the fins and tail. Gut by cutting the belly with a sharp knife. There is a lot of fat in the internal cavity of the dorado, it must be removed. Also remove the gills, do not cut off the head. Then, using kitchen scissors and a knife, cut out the spine and remove large bones. Make 3-4 transverse or oblique cuts from the sides of the fish. Shallow - 10 mm is sufficient. So, firstly, the fish will be salted better. Secondly, the fish will not shrink during cooking.
2. Grind the spices in a mortar. Add 0.5 tsp. salt (sea) and 2-3 peas of allspice. After grinding, you get a fragrant spice mixture for fish. Sprinkle the inside of the fish with spices, and a little over the skin. Leave the fish to rest for a while while the onions are fried - about 15 minutes.
3. Peel and chop the onion. Heat 2 tbsp in a skillet. l. olive oil (about 30–35 ml) and fry the onion in it until golden brown. Fill the dorado's inner cavity with fried onions, spreading the onions in an even layer. Put one bay leaf inside the fish.
4. Grease the bottom of the baking dish with vegetable oil - lay a sheet of parchment paper or baking paper. Grease the paper with vegetable oil so that it is slightly greasy. In general, the oil should go up to 1 tsp.
5. Cut one tomato into 4–5 mm thick slices. And lay the slices on the paper in one layer. Strictly speaking, this is not so much "for the recipe" as to prevent the fish from sticking to the mold and paper. Salt the tomato a little.
6. Lay the fish on top. Peel a clove of garlic, grate it finely, or grind it in a mortar, and lightly grease the surface of the fish, being careful not to stick the garlic in lumps. Grease the fish with the remnants of olive oil (about 1 tablespoon of it should remain), without skipping, so that the entire surface of the bala fish is covered with a film of olive oil. Cut the second tomato into slices and place in between the dorado.
7. Put the fish dish in an oven preheated to 200-210 degrees. Bake for 30 minutes. Next, you need to assess the readiness of the fish, if necessary, add the cooking time. But usually half an hour is enough.
8. Put the finished dorado in the oven, carefully so as not to fall apart, transfer to a plate, add slices of baked tomato and a little parsley. If you wish, you can pour lemon juice on the dorado in the oven, it greatly improves the taste.

Dorado fish or sea carp live in subtropical and tropical waters. The main distribution area is the East Atlantic, the Mediterranean Sea. In cooking, specimens from 500 to 700 grams are used. Although there are also giant fish in nature. In the wild, dorado has a catchy color, shimmering in green, blue, gold, red. A dull fish becomes gray in color.

It is believed that the smaller the carcass, the tastier it will be after cooking. Dorado connoisseurs appreciate its excellent taste. Seabass, red mullet can compete with her from low-fat species for culinary preferences. The popularity of the sea carp is so great that this species is grown specifically for further consumption.

Sea carp meat contains many useful substances:

• potassium;
• phosphorus;
• selenium;
• calcium;
• copper;
• vitamins E, D, group B;
• essential amino acids.

Dorado is suitable for dietary nutrition, has a beneficial effect on the work of the heart, increases the elasticity of blood vessels, lowers cholesterol levels, improves memory, and slows down the aging process of the body.

It is cooked whole with a carcass, pieces, baked in the oven, fried in a pan, grilled. There are many recipes, from the simplest to the exotic, but I will consider the best options for cooking at home.

Preparation for baking

To bake golden steam in the oven, let's prepare the carcass:

• We clean from the scales, cut off the fins, remove the insides, rinse, dry.
• We select the ingredients indicated in the recipe.
• Cut the foil or baking paper to size.
• Auxiliary tools: knives, including fish scissors, cooking scissors, cutting board, grease brush, oven mitt.
• After preparation, turn on the oven to warm up to 200-220 degrees.

Step-by-step cooking plan

1. Before cleaning, rinse the dorado with running water.
2. Cut off the fins. We remove scales from one side, then from the other with a special knife. If this is not the case, use a vegetable grater. To facilitate the removal of scales, the carcass can be scalded with boiling water.
3. We clean the abdomen and back. We run our finger against the growth of the scales, if it remains, we clean it up.
4. Dorado gutted. We cut the abdomen from head to tail, remove the giblets, being careful not to damage the gallbladder.
5. We wash the gutted carcass. We remove the gills and inner films, blood vessels along the ridge. We do not cut off the head and tail so that the finished dish looks more attractive.
6. Rinse again under running water and dry with paper towels.
7. Finish the preparation with a longitudinal incision of the dorado for even baking.
8. Rub the carcass with salt on the outside and inside the abdomen.
9. Sprinkle generously with lemon juice to add a special taste and aroma. You can rub with spices, it all depends on preference.
10. We wash and cut vegetables: tomatoes, onions, potatoes, celery, zucchini, etc.
11. Put foil or baking paper on a baking sheet, grease with olive oil.
12. We form a pillow of vegetables, put the dorado on top with slices of lemon (the slices are tucked into the abdomen, cuts). The carcass can be drizzled with olive oil.
13. We send the baking sheet to the oven, set the temperature from 170 to 190 degrees.
14. We bake for 25 to 40 minutes, depending on the size and type of oven. You can leave the fish open or cover with a second piece of foil. In the latter case, after 20 minutes or 5 minutes before the end of cooking, remove the foil and send the baking sheet to the oven so that in the remaining time the dorado is covered with an appetizing, crispy crust.

The classic recipe for dorado in the oven

Ingredients

Servings: 2

• dorado 2 pcs
• onion 2 pcs
• Cherry tomatoes 100 g
• garlic 2 tooth.
• lemon 1 PC
• Dill 1 bundle
• Provencal herbs 3 g
• olive oil 3 tbsp. l.
• sea ​​salt to taste
• pepper to taste

Per serving

Calories: 101 kcal

Proteins: 12.5 g

Fats: 5.5 g

Carbohydrates: 1.1 g

45 minutes Video Recipe Print

We prepare the fish. We cleanse the scales, remove the insides, gills. We rinse. We make several cuts obliquely on the sides.

Rub the dorado inside and out with salt and a mixture of spices. Leave for 20 minutes to marinate.

At this time, fry the onion until half cooked in a skillet with oil.

On a greased baking sheet, put tomatoes cut into plates (salt and pepper them), fried onions. Put the dorado on top.

Finely chop the garlic and sprinkle on the carcass.

We put lemon slices, bay leaves in the cuts and inside.

Put tomato slices on top of the golden spar, pour with olive oil.

We send it to an oven preheated to 200 degrees and bake for half an hour.

We make sure that the fish does not burn (you can cover it with foil for the duration of baking).

Serve the finished dish with lemon, dill and white wine.

Dorado in foil with potatoes

Ingredients:

• fish - one carcass;
• onion - 1 pc .;
• potatoes - 2 pcs.;
• garlic - 4 cloves;
• lemon - 1 pc.;
• olive oil;
• butter;
• white wine - 1 glass;
• salt to taste;
• parsley to taste.

How to cook:

1. Place a piece of foil on a baking sheet.
2. Preparing potatoes and onions. Cut into slices, fry in a pan in butter until half cooked. Spread out evenly on a baking sheet.
3. We prepare the sea carp. Put the carcass on a layer of potatoes with onions.
4. Finely chop the garlic and parsley, sprinkle on the fish. Pour in a glass of white wine.
   Close the foil envelope.
5. We send the baking sheet to the heated oven. We set the temperature to 180 degrees, bake for 30 minutes.
6. 5 minutes before readiness, open the foil and allow the dorado to become golden brown.

Delicious Stuffed Dorado Recipe

Ingredients:

• peeled shrimp - 40 g;
• canned mussels - 40 g;
• Edam cheese - 40 g;
• scallops (canned food) - 30 g;
• cream - 20 g;
• garlic - 2 cloves;
• olive oil - 40 ml;
• Dill.

Preparation:

1. Cooking minced seafood. Add olive oil and cream. Mix thoroughly.
2. We rub the cheese, crush the garlic, chop the dill, send them to the minced seafood.
3. We put the finished mixture inside the carcass. It is advisable to secure the edges of the abdomen with toothpicks.
4. Rub on top with a mixture of lemon, pepper, salt.
5. Add a little olive oil to a baking sheet. Bake the stuffed fish for 30 minutes at 220 degrees.

Video recipe

Calorie content

The low calorie content of baked sea crucian carp attracts lovers of diet food. For 100 grams, it is only 96 kcal. Considering that the dishes include low-calorie foods, the benefits for the body and its recovery are undeniable.

• Sea carp is always served with dry white wine.
• Cooking time is best kept to a minimum. This will preserve the beneficial properties, juiciness and aroma of the product.
• For serving young children, the meat must be cleaned of small bones.
• Dorado is in harmony with various side dishes of vegetables, seafood, cereals (rice, chickpeas, lentils, etc.), pasta.

Dorada fish, aurata, golden spar, sea carp (names of one species) are deservedly popular with gourmets and people leading a healthy lifestyle. This is a storehouse of useful micro and macro elements. In terms of iodine content, the species is even ahead of mackerel.

Cooking is not limited to oven cooking. You can boil a great fish soup, fry, bake in a sleeve, or grill steaks.

Someone may have a fish day - Thursday or Friday. We have, well, it happened, usually Saturday evening. Cooking dorado in the oven. It's a day off, you can sleep an extra hour, and then, in any case, you have to go to the grocery store for the next week, otherwise we'll drink water with lemon. As they say, there is no third option. Features of life in a modern city ...

For these reasons, it is convenient to cook fish on Saturdays. The fish dishes are delicious, nutritious and quick to cook. What you need!

Dorado was prepared today. By the way, they still haven't convinced me that it is necessary to say dorada. Oceanic fish golden spar (Sparus aurata), in other words "sea carp", took its name "dorado" from the ancient Romanesque d'oro - gold. This fish has a spot on its head between the eyes of a golden color. And the term dorado itself is translated from Spanish as "golden". The legendary "golden country" that the Spanish conquistadors were looking for is El Dorado. And the California county with the same name near Lake Tahoe, in the mountains - I passed there once. So why dorada ??? Yes, God bless him. Whatever you call it, the fish won't change.

Dodaro is prepared in many ways. Frankly, I have never eaten tasteless cooked fish. The feeling that it is impossible to spoil the dorado. But, my belief is that the simpler the recipes for preparing dorado and the simpler the cooking process, the tastier.

Dorado in the oven. Step by step recipe

Ingredients (2 servings)

• Dorado (0.5 kg) 2 pieces
• Tomatoes 2 pcs
• Garlic 1 clove
• Olive oil 70 ml
• Onion 1 pc
• Spices: sea salt, black pepper and sweet peas, dry aromatic herbs, bay leaf taste
• Lemon, parsley for garnish

1. Dorado must be thawed. Do not defrost "quickly", especially in the microwave. It is better to take the fish out of the freezer in the evening and transfer to the refrigerator compartment. By the morning, the dorado will be ready for cooking.

   Dorado, tomatoes, onions, some olive oil and spices

2. By the way, it is worth defrosting in an airtight bag, otherwise the fish scales will dry out and will be difficult to clean. By the way, I first examined the very spot on the head to which the fish owes its name.

   By the way, I first examined the very spot on the head to which the fish owes its name

3. Carefully clean the fish from the scales, without cutting off the fins and tail. Gut by cutting the belly with a sharp knife. There is a lot of fat in the internal cavity of the dorado, it must be removed. Also remove the gills, do not cut off the head. Then, using kitchen scissors and a knife, cut out the spine and remove large bones. Make 3-4 transverse or oblique cuts from the sides of the fish. Shallow - 10 mm is sufficient. So, firstly, the fish will be salted better. Secondly, the fish will not shrink during cooking.

   Gut the fish, remove the spine, sprinkle with spices and insert non-thin cuts on the sides

4. Grind the spices in a mortar. I recommend a third of a teaspoon of colored peppercorns, coriander beans, dry aromatic herbs. Add 0.5 tsp. salt (sea) and 2-3 peas of allspice. After grinding, you get a fragrant spice mixture for fish. However, I do not insist on the composition, at your discretion. Sprinkle the inside of the fish with spices, and a little over the skin. Leave the fish to lie down while the onions are fried - about 15 minutes.
5. Peel and chop the onion. Heat 2 tbsp in a skillet. l. olive oil (this is about 30-35 ml) and fry the onion in it until golden brown. You can cover the skillet with a lid and fry the onions over low heat, stirring often enough. The onions will be sweet and tasty.

   Peel and cut the onion into rings

6. Fill the dorado's inner cavity with fried onions, spreading the onions in an even layer. Put one bay leaf inside the fish.

   Fill the dorado's inner cavity with fried onions

7. Grease the bottom of the baking dish with vegetable oil - just a little, and lay a piece of parchment paper or baking paper. Grease the paper with vegetable oil so that it is slightly greasy. In general, the oil should go up to 1 tsp.
8. Cut one tomato into 4-5 mm thick slices. And lay the slices on the paper in one layer. Strictly speaking, this is not so much "for the recipe" as to prevent the fish from sticking to the mold and paper. Salt the tomato a little.

   Place oiled parchment and tomato slices on the bottom of the mold

9. Lay the fish on top. Peel a clove of garlic, grate it finely, or grind it in a mortar, and lightly grease the surface of the fish, being careful not to stick the garlic into lumps. Grease the fish with the remnants of olive oil (about 1 tablespoon of it should remain), without skipping, so that the entire surface of the bala fish is covered with a film of olive oil.
10. Cut the second tomato into slices and place in between the dorado.

    Arrange the dorado and tomato slices

11. Put the fish dish in an oven preheated to 200-210 degrees. Bake for 30 minutes. Next, you need to assess the readiness of the fish, if necessary, add the cooking time. But usually half an hour is enough.

Dorado in the oven in foil requires prior marinating in spices. This process does not take a lot of time. Marinade impregnates fish "from A to Z" and gives it new taste. By changing the composition of the spices, you can cook the fish in a new way every time. Dorado is also baked quickly, so it is ideal for a quick, light, pleasant, and most importantly delicious dinner. With the help of foil, the fish does not burn, does not leave a "fishy" smell in the oven, and most importantly, the meat is tender and juicy.

Cooking time:

Preparing food and preparing for pickling - 5 minutes,

Marinating - 30 minutes

Baking - 30 minutes

Serving the dish - 5 minutes,

The total time is 1 hour 10 minutes.

Servings:

Depends only on the size of the fish. I had a very small dorado, so I got 2 servings, just in time for a romantic dinner for two.

Preparing: in the oven

Ingredients:

Main course:

• dorado - 1pc,
• potatoes - 1 pc,
• onion - 1 pc.

For the marinade:

• salt - a pinch
• ground white pepper - a pinch,
• ground red pepper - a pinch
• ground black pepper - a pinch,
• lemon pepper - a pinch
• allspice - 1 pea,
• olive oil - 1 tablespoon
• lemon juice - 1 tablespoon,
• basil - a pinch
• savory - a pinch,
• peppermint - a pinch.

For decor:

• greens to taste
• mayonnaise - 1 tablespoon,
• lemon juice - a couple of drops.

Dorado in the oven in foil recipe step by step with photo

Initially, prepare the fish, it needs to be cleaned, rinsed thoroughly. I do not use whole fish in cooking, so I have it without a head, fins and tail. Very often, any fish, and even sea fish, has a specific mule smell. Sea crucian carp, depending on age, lives at different depths, so it is better to play it safe in this way.

Take onion and potatoes, peel and rinse under running water. Cut the onion into kotsyts, and the potatoes into slices. Also prepare all the spices for pickling.

At the market or in a specialized fish store, buy fish only whole, so you can track its freshness. But you can ask the seller to clean the fish and this happens before your own eyes. The advantage is time savings at home.

Take a small bowl, add all the spices in turn. Pour in olive oil and lemon juice. Mix everything thoroughly - you should get a fragrant gruel. With this mixture, you need to rub the fish outside and inside.

Traditionally, I use these herbs together because, as for me, they work best. You can use universal seasonings, but the result will not be the same. You can combine spices at your discretion, but it should be borne in mind that the absence of one seasoning or the addition of a new one will already give a completely different taste. So you can experiment.

Take a large piece of foil to wrap the whole fish without any gap. Put potatoes under the bottom of the dorado, and onions on top. Put the oven on preheat. The fish should be well wrapped. When the oven is hot, place the dorado in the middle of the baking sheet.

You can not use the baking sheet, because the foil is already serving as a dish.

Bake at 180 degrees for half an hour.

Remove fish from oven. Carefully remove the foil and leftover vegetables.

On a note! When baking in foil, it is important not to overexpose the fish, because instead of juicy and tender fish, you can get dry meat. Well, if you like very well-fried fish, then it is better to overexpose. It just depends on preference. Following this principle, dorado can be pulled out 5 minutes earlier or 5-10 minutes later.

Place the fish on a nice plate. And now we start decorating the dish. Use mayonnaise to make a mesh, waves or other elements. Sprinkle on top with dry or fresh chopped herbs. I use dry dill in winter, but in summer I prefer fresh herbs, especially parsley, celery and dill. Sprinkle a little lemon juice on top.

Dorado in the oven in foil turned out to be very fragrant. The meat is fragrant, juicy, it just melts in your mouth. Best paired with mashed potatoes with butter or boiled rice.

Lemon juice further enhances the delicate taste of the fish. It is important not to overuse, otherwise, instead of an exquisite dish, you may end up with meat with a rather pronounced sour taste. You can apply 1-2 drops of fresh juice.