Oven-Baked Dorado on a Vegetable Bed
Dorado provides complete protein and iodine, while the vegetable bed adds moisture and color. Baking it with lemon, garlic, and spices keeps the fish fragrant without a separate side dish.
Slice the eggplant (200 g) into rounds and fry both sides in part of the sunflower oil (20 g) until lightly browned. Seed and slice the bell pepper (200 g), blanch the tomatoes (250 g), peel and slice them, and chop the parsley (15 g).
Clean the gilthead seabream (700 g), score its sides, and season inside and out with table salt (5 g), black pepper (1 g), nutmeg (0.5 g), and ginger (0.5 g). Mix the spices and grind them together. Place lemon slices (30 g) in the cuts and inside the fish, along with some of the garlic (6 g). Leave the fish to marinate.
Arrange the eggplant in a baking dish. Mix the remaining garlic with half the parsley and spread it over the eggplant; add the pepper and tomatoes, then place the gilthead seabream on top.
Bake at 220 °C until the fish is opaque and flakes easily with a fork. Baste it several times with the juices from the dish while it cooks.
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