Dorado with Tomatoes
Dorado brings easy-to-digest protein and iodine, while tomatoes and herbs brighten the dish without a heavy sauce. The fish turns out juicy, lightly Mediterranean, and especially good for a calm low-carb dinner.
Halve the cherry tomatoes (250 g) and mix them with garlic (10 g), balsamic vinegar (30 g), olive oil (30 g), salt (3 g), and black pepper (1 g). Let the mixture sit for 5-10 minutes so the tomatoes release a little juice.
Clean and gut the dorado (600 g), then pat it dry. Season the fish inside and out with the remaining salt and tuck parsley sprigs (10 g) into the cavity before placing it on a baking tray.
Spread the tomatoes nearby, spoon some of the tomato marinade over the fish, and bake at 180°C for about 25 minutes. Brush the surface once or twice with the pan juices so the fish stays moist.
Before serving, remove the parsley from the cavity, transfer the dorado to a plate, and add the baked tomatoes on top or alongside. Serve right away while the juices are still warm and aromatic.
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