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

Cooking dorado in the oven in foil will not take you much effort and time; you won’t have to stand at the stove, and in fact, the oven will do all the work for you. This recipe is also suitable for grilling, so if you are going on a picnic, just marinate the dorado in advance and wrap it in foil before going out.

Below I will tell you how long to bake dorado in the oven in foil, as well as how to bake dorado in the oven in foil with a delicious golden brown crust, like 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 tbsp. vegetable oil
• 1 tsp sea ​​salt
• juice from ½ lemon
• zest from ½ lemon

How to cook dorado in the oven in foil:

Wash the dorado fish, remove scales and remove the entrails, rinse again.

Let's prepare all the ingredients for the marinade: wash the parsley, chop the garlic, grate the lemon zest.

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

We crush the parsley with our hands so that the grass releases all its aromas into the marinade, and we fill the bellies of the dorado with the greens with the marinade and pieces of lemon from which we squeezed the juice.

Cover the plate with fish with cling film or cover with a lid, and put it in the refrigerator to marinate for at least two hours. The longer the fish is marinated, the tastier it will be when finished. This marinade recipe is universal and suitable for any fish.

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

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

Next, wrap the foil in such a way that it can be easily unfolded later without tearing, and place the fish on a baking sheet. We send our dorado fish to preheated to 200 degrees. oven for 20-25 minutes.

Today fish with the exotic name dorado can be bought freely in almost every store. And not only in big cities. But not many who decide to buy this fish for the first time know how to cook it correctly. In this article you will learn all the intricacies of preparing this fish.

Dorado is found in the warm Mediterranean Sea and Atlantic Ocean. But the fish that we sell is grown in artificial reservoirs. Most often it is supplied to us from Turkey. There is no need to assume that such fish is less healthy. The dorado fish lives only in seawater and is raised in seawater farms.

Dorado is a very tasty and healthy fish. It belongs to small-boned fish. It contains elements we need such as iodine, fluorine, lithium, iron and other useful substances.

Dorado can be fried, stewed, baked. But this fish tastes best when baked. Although grilled it is also very tasty.

To cook dorado, you need to remember a few important rules.

Fish does not need to be fried, stewed or baked for a long time. Otherwise you might end up with a mess. Its meat is tender and cooks quickly.

Dorado meat has a relatively neutral taste and smell. Therefore, it does not require special seasonings or spices. Salt and lemon juice will be enough to cook the fish.

But if you want to diversify the aroma of the prepared dish, powder, curry, lemon pepper, and a little black pepper are perfect for dorado. You can marinate fish in yogurt, sour cream, cream, and a very bold solution - fruit juice. For seasonings, you can use fruit vinegar, lemon zest and other herbs to suit your taste. Marinate the fish for at least half an hour.

How to cook dorado in the oven

The easiest way to cook dorado is in the oven. Here are three recipes for cooking dorado in the oven.

Dorado baked with salt and herbs

For this recipe you need:

Dorado – 3 carcasses

Salt – 1.5 kg

Lemon – 1 piece

Spicy herbs: rosemary, thyme, basil and others to taste

How to cook dorado

Wash and gut the fish. Dry. There is no need to cut off the head. Only the gills need to be removed.

Place herbs and sliced ​​lemon inside the fish. Herbs can be dried or fresh.

Line a baking tray with paper and pour in about one-third of the salt. Place fish carcasses on salt. Sprinkle salt on top, except for the tail and head.

Place in an oven preheated to 200 degrees and bake for no more than 30 - 40 minutes.

Remove the fish from the oven and remove the salt. Remove the spices and lemon. When serving, you can garnish with lemon slices and fresh herbs.

Dorado in the oven with potatoes

For this recipe you need:

Dorado – 2-3 carcasses

Potatoes – 700-1000 grams

Dry white wine – 200 ml

Vegetable oil – 4 tablespoons (unflavored)

How to cook dorado

Gut and wash the fish. Remove the gills. Dry and rub with spices and salt.

Grease the mold with vegetable oil and place the fish.

Pre-boil the potatoes until half cooked for 5 minutes and cut into slices. Place around the fish.

Drizzle oil and wine on top. Season with spices and spices.

Place in an oven preheated to 200-190 degrees and bake for about 30 minutes.

To make the fish cook faster on top, you can cover it with foil and remove it 10-15 minutes before the end of cooking.

Dorado baked in foil

For this recipe you need:

Dorado – 1-2 pieces

Onion – 1-2 heads

Vegetable oil – 2-3 tablespoons

Salt, pepper, seasonings - to taste

How to cook dorado in foil

Prepare the fish as in previous recipes. Rub the carcasses with salt and spices. Sprinkle with vegetable oil.

Peel the onion and cut into rings. Place each fish on foil. Place onions on top and wrap in foil.

Place the fish on a baking sheet or pan. Place in an oven preheated to 200 degrees and bake for about 30-40 minutes. Cooking time depends on the weight of the fish.

Dorado stuffed with vegetables

For this recipe you will need:

Dorado – 3 pieces

Tomatoes – 200-250 grams

Onion – 1-2 heads

Sweet pepper – 1 piece

Ginger root – 1 piece

Vegetable oil 2 tablespoons

Salt, spices and seasonings - to taste

How to cook dorado:

Prepare all products. Gut the fish and wash it.

Cut the onion into rings. Tomatoes - in small pieces. If cherry tomatoes, cut in half.

Peel the pepper from seeds and cut into strips or cubes.

Grate the ginger root. Mix all the vegetables in a bowl, add a little salt and season with spices. Simmer for no more than 10 minutes.

Cool slightly and stuff the fish carcasses. Rub the top of the fish with salt and spices. Grease with vegetable oil.

Transfer to a mold or baking sheet. Preheat the oven to 200-190 degrees and place the fish. Bake for about half an hour.

How to cook dorado in a frying pan

Cooking dorado in a frying pan is no different from cooking any other fish this way.

To do this you need:

Dorado – 1-2 carcasses

Flour – 2-3 tablespoons

Vegetable oil - for frying

Salt, pepper and spices

How to cook dorado in a frying pan

Prepare the fish. If the fish is not large, it can be fried whole. Cut larger fish into steaks.

In a bowl, mix flour with salt, spices and herbs. As written above, thyme, basil, and rosemary go well with this fish. Mix the flour.

Roll the prepared fish in flour.

Heat the frying pan well and add vegetable oil. Place the fish. Depending on the size of the fish and the thickness of the steaks, fry the fish on each side for 5 to 7 minutes.

To ensure that the fish cooks evenly, it is better to turn it over several times. That is, fry for 2-3 minutes on one side to form a golden brown crust and turn over to the other.

Then fry on this side for 2-3 minutes and turn over to the already fried side.

The fish cooks very quickly and the main thing is not to overcook it so that the fillet remains intact.

When grilling dorado, it is first better to marinate it by greasing the carcass with vegetable oil and seasoning with spices and spices. Leave for at least 30 minutes and then grill.

You can serve the finished fish with vegetables, sour cream or yogurt sauce, and garnish with herbs.

There are many ways to prepare dorado. Experiment by adding your own spices, seasonings, vegetables.

Watch another recipe for cooking dorado in this video

I used to think that I didn't like fish. Bony river fish, dry pink salmon from cans, stinking cod and whiting porridge for cats - these are my childhood associations. Then I grew up and learned that fish can be different (my menu included noble salmon). However, while studying the topic of proper nutrition, I firmly decided to start eating white fish.

For a wide variety of queries ("the most delicious fish", "which fish has few bones", "the healthiest fish", etc.), the search engine, with the tenacity of a maniac, returned one thing - DORADO! That was a long time ago... Since then, I eat sea bream every week and refuse to try anything else (trout and sea bass are bony, salmon is fatty).

Only dorada is perfect... Tender dense meat is so juicy that it melts in your mouth. It is easily and joyfully digested, so I eat it at night without a twinge of conscience. This is not surprising, it’s just low in fat and zero carbohydrates, so it’s a protein dinner. I cook the whole carcass and eat it alone. There are few bones, they come off with a bang.

Price it is not prohibitive - around 500 rubles. per kg, with an average carcass weight of 400-600 g. The best dorado is sold in Lenta.

In order not to be disappointed in the famous fish, buy only fresh. She will have clear eyes, shiny scales pressed tightly to the skin and elastic meat (if you press with your finger, the dent will instantly straighten out). It shouldn't smell like fish, like cod, but more like the sea. If in doubt, look at the gills (they should be red).

You need to clean and gut it as soon as you get home, and it’s also better to cook it the same evening.

Chilled or frozen?

Dorado is sold chilled. But make no mistake - the fish still went through shock freezing. I think so because I repeatedly came across pieces of ice inside, in the offal. It’s not a problem, the main thing is don’t even think about freezing the carcass at home.

Wild or from a nursery?

Regarding where the sea bream was caught from, this is also just my opinion. From the nursery, friends. Firstly, its consumption around the world is enormous. Not so many are found in the Mediterranean Sea. Secondly, there were fish with “injuries” - a dorsal fin that had been bitten off and healed, etc. They wouldn't survive in the wild. Before you say, “I only eat wild fish caught in the ocean,” think about this: the ocean is the world's greatest garbage dump. It is into it that toxic waste is dumped from everywhere, and scientists are sounding the alarm about the content of heavy metal salts in fish. The water in the ponds of the nursery is purified and tested a hundred times for quality.

How to cook?

There is probably only one way to ruin a dorado - overdrying it. Therefore, I don’t really like it when it is baked on coals, for some reason bringing it to the state of a firebrand. Correct dorado:

1. Whole baked

Separating fillets from sea bream is a senseless perversion. A whole carcass will retain a hundred times more juice. I tried to separate the head, but it turned out that there was a lot of meat in it, it would be a shame to throw it away (for example, the cheeks). And it doesn't look so nice.

2. With authentic spices.

What I mean? Dorado is the most common delicacy in Mediterranean countries. And they already know how to emphasize her divine taste. Therefore - no onions, dill or other domestic seasonings. Only rosemary and lemon!

I'll tell you more specifically how to cook. I tried many recipes from the Internet, and this was the only method that stuck.

1. Several cuts are made on the sides of the cleaned fish. The carcass is rubbed with salt, pepper and olive oil (convenient to do with a silicone brush). Inside and out, rubbing spices into the cuts.

2. Cover a baking sheet with foil, add lemon slices and a sprig of rosemary. Place fish on top. On the fish and inside the carcass - again lemon and rosemary.

3. Cover the top with foil and place in a preheated oven for 15 minutes at 200 C. In such a house, the fish is boiled.

4. Open the foil and bake for another 15 minutes (focus on the lemons, they should be baked). This will allow the fish to brown appetizingly.

You can serve directly on foil - less dishes to wash)))

Dorado in the oven in foil requires preliminary marinating in spices. This process does not take much time. The marinade saturates the fish “from A to Z” and gives it new taste. By changing the composition of spices, you can cook the fish in a new way each time. Dorado is also baked quickly, so it is ideal for a quick, easy, pleasant, and most importantly tasty 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 turns out tender and juicy.

Cooking time:

Preparing food and preparing for marinating - 5 minutes,

Marinating - 30 minutes,

Baking - 30 minutes,

Serving the dish - 5 minutes,

Total time - 1 hour 10 minutes.

Number of servings:

It just depends on the size of the fish. I had a very small dorado, so it turned out to be 2 servings, just in time for a romantic dinner for two.

Prepared: in the oven

Ingredients:

Main course:

• dorado - 1 piece,
• potatoes - 1 piece,
• 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 tbsp,
• lemon juice - 1 tbsp,
• basil - a pinch,
• savory - a pinch,
• peppermint - a pinch.

For decoration:

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

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

Initially, prepare the fish by cleaning it and rinsing it thoroughly. I don’t use whole fish in cooking, so I have it without the head, fins and tail. Very often, any fish, even sea fish, has a specific mule smell. Sea crucian carp, depending on their age, lives at different depths, so it’s better to play it safe this way.

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

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

Take a small bowl and add all the spices one by one. Pour in olive oil and lemon juice. Mix everything thoroughly - you should get a fragrant paste. Rub the fish inside and out with this mixture.

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

Take a large piece of foil to wrap the fish entirely, without any gap. Place potatoes under the bottom of the dorado and onions on top. Place 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 don’t have to use a baking sheet, because the foil already serves as a utensil.

Bake at 180 degrees for half an hour.

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

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

Place the fish on a nice plate. And now let's start decorating the dish. Using mayonnaise, make a mesh, waves or other elements. Sprinkle dry or fresh chopped herbs on top. I use dried dill in the winter, but in the 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, and simply melts in your mouth. It goes best with mashed potatoes with butter or boiled rice.

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

The dorado fish is considered a foreigner because it came to our tables from Mediterranean waters. Most often it is baked in the oven, but not everyone can make it tasty. Every cook should know how long to bake dorado in the oven. This is the key to preparing tender and juicy dorado. Let's discuss this topic today.

As practice shows, dorado is most often baked whole, using aluminum foil or a salt shell. Let's decide right away how long to bake dorado in the oven without foil? The duration of its heat treatment is on average 25-30 minutes. But if the fish carcass is too large, you may have to increase the baking time to 35 minutes.

Advice! The optimal oven temperature for cooking dorado is 200°.

Professional chefs advise cooking dorado on the day of purchase, since in the future its taste will only deteriorate. As already mentioned, such an amazing fish is found in Mediterranean waters, so in our country it is sold mainly frozen. When choosing, pay attention to the condition of the scales and smell. The pupils should be transparent, but not cloudy.

Frozen dorado must be defrosted before heat treatment. There is no need to speed up the thawing process, just leave the fish at room temperature for several hours.

Dorado is prepared in almost the same way as other types of fish. First, it is cleared of scales, fins, gills, head and tail are removed. The next step is gutting. After you thoroughly clean the dorado, it must be rinsed and dried.

Advice! If you don’t like the specific fishy smell, pour freshly squeezed lemon juice over the dorado and leave for at least a quarter of an hour.

Be sure to rub the dorado with coarse salt and spices. Not every cook manages to sense the perfect balance of spices. If you overdo it with these aromatic additives, you will simply overwhelm the natural taste of the dorado.

On a note! An ideal addition to such fish would be dried or fresh rosemary, a mixture of ground peppers, oregano, and basil. You can use sea salt.

Some chefs prefer to marinate the fish before cooking. Today there are dozens of different recipes for preparing marinades, choose according to your taste.

Some housewives complain that after baking, the dorado fillet turned out dry and tough. To prevent this from happening, use foil. How long does it take to bake dorado in foil in the oven? The duration of its heat treatment will vary between 25-35 minutes. It all depends on the size of the carcass. 10 minutes before cooking, the foil is usually unrolled so that the fish is baked to an amber crust.

To improve the taste, dorado can be stuffed with slices of fresh tomatoes, sprigs of herbs, and lemon. Often this fish is baked with vegetables, in particular potatoes. In this case, first bring the potatoes until half cooked and only then add the dorado and continue cooking.

Dorado in a salt shell will be incredibly tasty, juicy and aromatic. It's easy to prepare - take more than a kilogram of salt and add egg whites whipped into a stiff foam. The prepared mass is diluted with chilled water to form a paste. Dorado is literally packed into this shell and sent to the oven. Once you try dorado prepared in this way, you will bake this fish again and again, because a tastier treat cannot be imagined.

How is dorado prepared in Greece?

It is not difficult to prepare delicious dorado fish. To ensure that such a fish turns out juicy and tender, we will use foil. Rosemary gives a special aroma and unique taste to seafood. Add literally one sprig of fresh rosemary, and the treat will become delicious.

Ingredients:

• fresh frozen dorado fish – two pieces;
• seasonings for fish dishes;
• salt;
• fresh rosemary - one sprig;
• lemon - one fruit;
• sour cream with a fat concentration of 15% - 100 ml.

Preparation:

1. If necessary, first defrost the dorado fish by natural thawing.
2. We clean the scales, remove the head, tail and fins.
3. We gut the dorado and wash it. Dry the fish and prepare the remaining ingredients.
   
4. On each dorado carcass we make parallel cuts along the entire back. This is necessary so that the fillet is better baked.
   
5. Rub the fish on all sides with coarse salt and seasonings. It is best to take a mixture of ground peppers or all-purpose spices intended for preparing fish dishes.
6. Leave the dorado to marinate for a third of an hour.
   
7. Wash and dry the lemon. Along with the peel, cut the citrus fruit into thin slices.
   
8. Place a sprig of rosemary inside the carcass or add dried spice.
9. Insert lemon slices into the cuts made on the back of the dorado.
   
10. Place the fish on aluminum foil. It is best to use two layers to seal the dorado.
    
11. Wrap the fish carcasses tightly in foil and transfer to a baking sheet.
12. Preheat the oven to 180°. Bake the dorado for a third of an hour.
    
13. After this time, remove the fish from the oven and unwrap the foil. We do this carefully because the fish is hot.
14. Lubricate the surface of the dorado with sour cream. Do not cover the fish with foil. Place the pan back in the oven.
    
15. Simmer for about 10 more minutes until an amber crust appears on the surface. Baked dorado will easily separate from the bone, the fillet will be soft, juicy and incredibly tender.