Baked Dorado With a Sauce and Salad

Made with dorado fish, tangy lemon, and ripe tomatoes—this Oven-Baked Dorado recipe transports your palate to seaside bliss. Enjoy it as is, or pair it with your preferred sides for a complete Mediterranean experience (suggestions included!).

Here’s my go-to recipe that instantly brings the Mediterranean vibe to your kitchen: seabream with lemon and tomatoes. It’s foolproof, delicious, and totally a game-changer.

Big on sea bass or mahi mahi? You’re gonna love this. Seabream’s usually my star, but honestly, any white fish works.

Struggling to find seabream? No worries, sea bass, cod, or halibut are solid alternatives. And you’ve gotta try the garlic butter sauce—it’s just butter, garlic until it’s fragrant, and a bit of seasoning. Simple but incredible.

A cool thing about seabream is it’s known by loads of names globally, but it’s always delicious. It’s super versatile, too—awesome for grilling, boiling, or my favorite, baking with lemon and tomato to make it even more tender and tasty.

Seasoning’s nothing fancy, just rosemary, thyme, and garlic. Whether you’re working with fresh or frozen fish, just heat your oven and you’re on your way.

So, ready to try it out? Let’s get to it.

🥘 Needed Ingredients:

For the fish:

• Sea Bream fish.
• Fresh lemon.
• Tomatoes.
• Aromatic herbs.
• Salt and pepper.

For the sauce:

• Chopped parsley.
• Chopped capers.
• Freshly squeezed lemon juice.
• Olive oil.
• Salt and pepper.

For the salad:

• Salad leaves.
• Cucumbers.
• Lemon.
• Grape.
• Olive oil
• Salt.

🥰 Why You Will Love This Recipe?

• This dish is super easy to make, perfect for beginners. It’s all about simple ingredients that you can find anywhere, and the steps? Totally straightforward, so you won’t get stressed out in the kitchen.
• It’s also packed with fresh, healthy stuff like seabream, lemon, and tomatoes. Great for anyone trying to eat well, since it’s full of protein, vitamins, and minerals. Basically, it’s a solid, nutritious meal.
• The flavors are where it really shines. Seabream’s got this subtle sweetness that goes so well with the zesty lemon and rich tomatoes. The herbs and spices bring everything together, making the dish not just tasty but also wonderfully aromatic.
• And it’s such a flexible recipe, fitting for any season. Looking for something light for the summer or a comforting winter dish? This Dorado baked in the oven has got you covered.

🏆 Expert Tips. What to Pay Attention To?

• Make sure to grab the freshest seabream, lemon, and tomatoes you can find. The taste of this dish really hinges on how fresh these ingredients are.
• Before anything else, get that oven hot. A properly preheated oven is key to cooking the dish just right, making sure all those subtle flavors shine through.
• Picking a good baking dish matters more than you might think. A shallow one is best for even cooking, ensuring the texture and taste of your dish is spot on.
• Be careful not to overdo the dorado. It’s a fish that doesn’t take kindly to extra oven time, turning dry and tough quickly. Just cook it until it’s perfectly done.
• Give it a moment to breathe after it comes out of the oven. Those few minutes let the flavors really come together, making the whole thing taste even better.
• And hey, feel free to mix up the herbs and spices. The recipe gives you a starting point, but tweaking it with your favorite flavors can really make the dish your own.

👩‍🍳 Step-by-step Directions

First off, clean your fish well, taking out all the insides and scraping off the scales.

Once the fish is prepped, get your herbs ready—parsley, basil, and thyme work great. Also, slice up a lemon and a tomato.

Season the fish inside and out with some salt and pepper.

And do the same for the veggies you’ve prepped.

Stuff the fish with the herbs and veggie slices. For an extra juicy touch, throw a few tomato slices on top of the dorado.

Grab a baking tray and line it with a doubled-up sheet of baking paper, folding it in half. Place the fish on one half and then cover it with the other.

Drizzle some olive oil over the fish, wrap it in the paper, and pop it in the oven at 375°F for about 20 minutes. Keep in mind, that cooking times may vary based on the fish’s size. Just make sure not to overcook it, or it’ll dry out.

While the fish is baking, let’s whip up a salad.

Preparing the Salad

Rinse your veggies and let them drain.

You can rip the salad leaves by hand, slice cucumbers about ⅕ inch thick, dice the lemon, and halve the grapes.

Toss all your salad ingredients into a bowl, add 3 tablespoons of olive oil, and season with salt. Give it a good mix, and your salad is ready.

Making the fish sauce:

Chop up some parsley and capers.

Mix these with lemon juice, olive oil, salt, and pepper. If you’re using salted capers like I do, you might not need extra salt. Marinated capers? Then, add salt to taste.

Once the fish is done, get it ready to serve. Place a fish fillet on a plate, serve it with the salad, and drizzle the sauce we made over the top.

🙋 Answering Your Questions:

🍽️ Storage

Refrigeration

Once it’s cooled down, either wrap it up well in plastic or foil or pop it in a sealed container. It’ll keep in the fridge for a couple of days.

Freezing

To freeze, wrap the cooled Dorado snugly in plastic or foil, then into a freezer bag or container. Don’t forget to mark the date on it. It’s good in the freezer for a couple of months.

🌡️ Reheating

From the Fridge:

Preheat the oven to 325°F (160°C). Get the Dorado into an oven dish or on a baking sheet, either wrapped or covered. Warm it up for about 10-15 minutes. A splash of water or broth can keep it from getting too dry.

From the Freezer:

Best to let it thaw in the fridge overnight first. Once thawed, oven at 325°F (160°C), place it on a dish or baking sheet. Reheat for 15-20 minutes, checking it’s warmed right through. A little liquid helps it stay moist.

Microwave Method:

If you’re in a rush, zap it in the microwave. Cover it and use short 30-second bursts until it’s warm. Just watch it doesn’t dry out.

On the Stovetop:

A non-stick skillet on low to medium heat works too. Add a dab of oil or butter to keep it from sticking, and gently heat it up, flipping occasionally until it’s just right.

Recipe Card: