Transport your taste buds to the Mediterranean coast with this Dorado Baked in the Oven. This delicious dish features seabream, zesty lemon, and sweet tomatoes, all baked to perfection. Impress your guests or enjoy a cozy night with this easy-to-make recipe.
Today, I want to share with you one of my absolute favorite recipes that always manages to transport me straight to the Mediterranean coast.
A simple and delicious dish that combines the delicate flavors of seabream with the zesty kick of lemon and the sweet juiciness of tomatoes. Trust me, your taste buds will thank you for this one.
If you’re a fan of sea bass or mahi mahi, you’re in for a treat. While the seabream is certainly the star of the show in this recipe, I’d also recommend trying a baked mahi mahi recipe or even a delightful oven-baked sea bass.
The versatility of this dish allows you to experiment with various types of white fish. Whether you’re starting with a whole fish like gilthead or a filet of halibut, the method is similar.
For those unsure about handling cooking a whole fish, fear not! Once you’ve deboned and removed any small bones, use the back of a knife to create a slit in the fish’s skin. This helps the flavors to penetrate deeply, ensuring an incredibly tasty result.
As for the seasoning, I’d recommend a mix of freshly chopped rosemary, thyme, and a clove or two of minced garlic.
Now, for the cooking method, whether you’re using frozen fish or fresh, the principle remains the same.
Preheat your oven for the perfect oven-baked fish experience. And if you’re wondering about the herbs, a sprig of rosemary and thyme, along with a garlic clove or two, will do wonders.
If seabass or mahi mahi isn’t easy to locate in your region, sea bass, cod, or even halibut are excellent substitutes.
To garnish, prepare a quick garlic butter sauce infused with seasoning and lemon.
Heat butter in a pan, add the minced garlic, and let it simmer until fragrant. For an extra kick, sprinkle with freshly ground pepper.
Use a fork to test the fish’s flakiness. If it breaks apart smoothly, it’s done.
Serve your tasty fish on a plate, drizzling the butter sauce over and adding a garnish of your choice. Trust me, this appetizing dish is sure to get a lot of reader interactions when you share it online.
You can find Dorado fish in different countries with different names. For example, “Daurade Royale“ In France, Germany, USA & Canada, also known as “Sea Bream” in the UK, “Orata” in Italy, “Dorada” in Spain & Russia, “Goldbrasse” in Germany, “Dourada” in Portugal, and “Tsipoura“ in Greece. Also, in some countries, you can find it called “Dorado”. No matter what you call it, all I know is that you will get in love with cooking it.
The fact that this fish has so many names, it’s that it’s a very appreciated & delicious fish and you can find it almost everywhere.
When you cook it right you can create a delicious dish in the shortest time.
The Sea Bream fish can be grilled, boiled, or even fried. But one of my favorite ways to cook this fish is to bake it in the oven with a few slices of tomatoes and lemons inside of the fish which will make it more succulent and will give it a special taste.
If you’re intrigued by how I cook the sea-bream fish, let’s get started!
🥘 Needed Ingredients:
For the fish:
- Sea Bream fish.
- Fresh lemon.
- 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.
- Olive oil
🥰 Why You Will Love This Recipe?
Firstly, it’s an incredibly easy dish to prepare, even for novice cooks. The recipe uses basic ingredients that are easily accessible, and the steps are simple to follow, making it a stress-free cooking experience.
Secondly, the dish features fresh and healthy ingredients like seabream, lemon, and tomatoes, making it a perfect choice for health-conscious individuals. The recipe is packed with protein, vitamins, and minerals, making it a wholesome and nutritious meal.
Thirdly, the combination of flavors in this dish is both delicate and delicious. The seabream has a subtle, sweet taste that pairs beautifully with the tangy lemon and juicy tomatoes. The herbs and spices used in the recipe add an aromatic depth to the dish, making it both flavorful and fragrant.
Moreover, this recipe is versatile and can be served at any time of year, making it a great addition to any meal plan.
Whether you’re looking for a light summer dinner or a cozy winter meal, this Dorado Baked in the Oven is sure to hit the spot.
🏆 Expert Tips. What to Pay Attention To?
- Choose fresh ingredients – since this dish relies on the natural flavors of seabream, lemon, and tomatoes, it’s essential to choose the freshest ingredients possible.
- Preheat your oven – make sure your oven is fully preheated before you begin cooking. This ensures that the dish cooks evenly and retains its delicate flavors.
- Use a good quality baking dish – choosing the right baking dish is important as it affects the texture and flavor of the dish. A shallow baking dish is recommended as it helps the ingredients cook more evenly.
- Don’t overcook the fish – dorado is a delicate fish that can become dry and tough if overcooked. Keep an eye on the fish during the cooking process and remove it from the oven as soon as it’s cooked through.
- Let the dish rest before serving – allowing the dish to rest for a few minutes before serving allows the flavors to meld together and creates a more cohesive and delicious final product.
- Experiment with herbs and spices – while the recipe calls for specific herbs and spices, don’t be afraid to experiment and adjust the recipe to suit your taste preferences. You may find that adding a different herb or spice takes the dish to the next level.
👩🍳 Step-by-step Directions
First of all, you need to clean the fish. Remove all the internal organs and all the fish scales.
After you have the fish ready, prepare the aromatic herbs (parsley, basil, and themes). Then slice the lemon and a tomato.
After you have all the ingredients ready, season the fish with salt and pepper inside and outside of it.
Do the same with previously prepared vegetables.
After that, inside the fish, place the aromatic herbs and all the sliced vegetables.
To make the fish juicer and on the exterior, you may put also a few slices of tomatoes on top of the dorado.
Prepare a baking tray on which you plan to cook the fish. Take a sheet of baking paper and make it double as the length of your baking tray. Fold the baking paper in a half. On the first half of the baking paper, we will put the fish and with the second half, we will cover the fish.
Place the fish on the tray, sprinkle it with olive oil, and then cover it with baking paper. Now put the tray with the fish in the preheated oven at 375°F (190°C) for about 20 minutes.
Quick Note: The baking time, depends on the size of the fish. To make sure the fish has baked, test it in the thickest region. (But be careful not to cook it for too long, because it will become dry).
In the meantime, until the fish is baking, we will prepare the salad.
Preparing the Salad
We need to wash the vegetables and drain them well afterward.
The salad leaves you can tear them with your hands. Cut the cucumbers into slices of ⅕″ (0.5 cm), the lemon cut into small cubes, and the grapes cut into halves.
Once we have all the ingredients ready, put them in a bowl, and add 3 tablespoons of olive oil and salt to taste. Mix them well.
Mix everything all the ingredients and the salad is ready.
Making the fish sauce:
Chop the parsley and cappers together.
Then mix all the ingredients (chopped parsley and capers, lemon juice, olive oil, salt, and pepper).
Quick Note: In case you will use salted capers as I did, there is no need to add extra salt. If you will use marinated capers, you will need to add some salt to taste.
When the fish is cooked, take it from the oven and prepare it for serving.
Put the fish fillet on the plate, next to it serve the salad and in the end, over the fish, add the sauce that we prepared earlier.
🙋 Answering Your Questions:
How to Cook Dorado Fish?
Dorado is a fish with a fine sweet and creamy taste, it is perfect to cook in a baking oven, on the grill, or in the pan. You can cook it whole, or in the fillet. Dorado does not require a lot of condiments, because his natural taste is delicious. I recommend using just a little bit of salt and pepper, lemon, and some aromatic herbs that you prefer.
How to Clean Dorado Fish?
If you are the lucky one that can find the fresh whole dorado, do not be scared by the cleaning process. First of all, you need to clean the scales of fish. Secondly cut across the length of the belly and take out all the organs, be careful to remove the gills, they are located in the head, and when the fish is fresh they are bright red. Then wash under a stream of cold water. And that’s all, you can start to cook.
What to Serve Near This Dorado Fish?
Its fish is so tender and delicate, and I recommend serving it with some fresh salad, also it will be perfect with some grilled or baked vegetables. And of course, don’t forget about the sauce, there will be a perfect one with a lot of lemon juice.
Can I Use the Same Recipe for Other Types of Fishes?
You can replace the dorado with any fish. Almost all of them will prepare in the same way
After cooking, allow the baked Dorado to cool to room temperature. Wrap it tightly in plastic wrap or aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 2-3 days.
If you want to store the dish for a longer period, consider freezing it. Wrap the baked Dorado in plastic wrap or foil, then place it in a resealable freezer bag or an airtight container. Label it with the date. It can be stored in the freezer for up to 2-3 months.
To reheat the baked Dorado from the refrigerator, follow these steps:
- Preheat your oven to around 325°F (160°C).
- Place the wrapped or covered Dorado on an oven-safe dish or baking sheet.
- Reheat for about 10-15 minutes or until it’s heated through. You can also sprinkle a bit of water or broth over it to prevent it from drying out.
If you’re reheating frozen Dorado, it’s best to thaw it in the refrigerator overnight before reheating to ensure even heating. Once it’s thawed:
- Preheat your oven to 325°F (160°C).
- Place the Dorado on an oven-safe dish or baking sheet.
- Reheat for approximately 15-20 minutes, checking for doneness. Adding a little liquid (water or broth) can help maintain moisture.
You can use a microwave to reheat individual portions, but be cautious not to overheat as it may dry out the fish. Place the Dorado on a microwave-safe plate, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat in short intervals (about 30 seconds at a time) until warmed through.
If you prefer to reheat on the stovetop, you can use a non-stick skillet. Heat it over low to medium heat and add a bit of oil or butter to prevent sticking. Gently heat the Dorado, flipping it occasionally until it’s heated through.
- Citrus Infusion: Instead of using just lemon, experiment with other citrus fruits like lime or orange. Citrus fruits can provide a unique and tangy flavor to your baked Dorado.
- Mediterranean Herb Blend: Customize the herb seasoning by using a blend of Mediterranean herbs like oregano, basil, and marjoram. This can give your dish a more distinct Mediterranean flavor.
- Spicy Twist: Add a kick of spice to the dish by incorporating chili flakes, paprika, or cayenne pepper into the seasoning. This is a great option for those who enjoy a bit of heat in their meals.
- Garlic Lovers’ Delight: If you’re a fan of garlic, consider increasing the amount of minced garlic or adding roasted garlic cloves inside the fish. Roasted garlic has a milder, sweeter flavor that pairs well with seafood.
- Nutty Crust: Create a flavorful crust for your Dorado by mixing breadcrumbs with finely chopped nuts like almonds or walnuts. Coat the fish with this mixture before baking for added texture and flavor.
- Pesto Infusion: Replace the herb seasoning with a generous drizzle of homemade or store-bought pesto sauce. The basil and pine nut flavors in pesto complement the Dorado beautifully.
- Stuffed Dorado: Instead of simply placing herbs and vegetables inside the Dorado, try stuffing it with a mixture of ingredients like crabmeat, shrimp, spinach, and cheese for a decadent twist.
- Fruity Salsa: Top your baked Dorado with a fruity salsa made from diced mango, pineapple, red onion, cilantro, and a squeeze of lime juice. This adds a tropical touch to the dish.
- Coconut Crust: For a tropical flavor, consider coating the fish with a mixture of shredded coconut and breadcrumbs. It creates a crispy, slightly sweet crust.
- Balsamic Glaze: Drizzle a balsamic reduction over the baked Dorado before serving. The sweet and tangy glaze complements the fish’s flavors beautifully.
Baked Dorado With a Sauce and Salad
For the fish we will need:
For the fish’s sauce we will need:
Making the Dorado
- Clean the fish and prepare the aromatic herbs.1 Dorado
- Slice lemon and tomato.3 slices Lemon, 1 Tomato
- Season the fish and the vegetables.Salt, Black Pepper
- Place the aromatic herbs and all the sliced vegetables inside the fish.Aromatic herbs
- Put the fish on the baking tray and sprinkle it with olive oil.3 tablespoons Olive Oil
- Cover the fish with the baking paper and put the it in the preheated oven at 190°C (375°F ) for 20-25 minutes
Making the Sauce
- Chop the parsley and capers.1 tablespoon Parsley, 1 teaspoon Capers, 2 teaspoons Lemon Juice
- Mix the chopped parsley and capers with lemon juice, olive oil and season with salt and pepper.Salt, Black Pepper
Making the Salad
- Tear the salad leaves with your hands. Then slice the cucumbers, lemon cut into small cubes and grapes cut into halves.½ lemon, 3 oz Salad Leaves, 5 Cucumbers, 1 bunch Grape, 2 teaspoons Olive Oil
- Season to taste and mix everything well. The salad is ready!
- Put the fish fillet on the plate and serve with salad and sauce.
- Enjoy your meal!
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- To achieve the best flavor, opt for the freshest ingredients available, especially when it comes to the Dorado fish, lemon, and tomatoes. Fresh ingredients can elevate the dish.
- While Dorado is the star of this recipe, you can also use other white fish varieties, such as snapper, cod, or tilapia, if Dorado is not readily available. Adjust cooking times as needed.
- When cleaning the Dorado, be thorough in removing the scales, organs, and gills. Properly cleaned fish ensures a better dining experience.
- Feel free to experiment with different herbs according to your taste preferences. Dill, parsley, or tarragon can be excellent alternatives to rosemary and thyme.
- Keep a close eye on the fish while baking, as overcooking can lead to dryness. The fish is done when it flakes easily with a fork. Avoid overbaking to ensure a succulent result.
- The salad is highly versatile. You can add your favorite vegetables or even some roasted nuts for added crunch and flavor.
- For a delightful dining experience, pair this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay. The wine’s acidity complements the flavors of the Mediterranean.
- If you have leftovers, the baked Dorado can make a delicious addition to salads or sandwiches the next day. Flake the fish and use it creatively in other dishes.