A source of protein and omega-3 fatty acids, this dish supports heart and brain health. Lemon and rosemary add freshness and aroma, making its taste rich and refreshing. Perfect for a light dinner.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Gilthead seabream, Olive oil, Lemon, Rosemary, Table salt, Black pepper
Cooking: 10 min. Bake in the oven: 20 min.
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Odessa
Clean dorado (600 g), gut it, remove the gills and any blood along the backbone. Rinse the fish and dry it thoroughly so the skin bakes better.
Rub the fish inside and out with olive oil (15 g), table salt (3 g), and black pepper (0.5 g). Place rosemary (5 g) and a few lemon slices from the total lemon amount (40 g) inside the cavity.
Bake the dorado at 220 °C for about 18-20 minutes, until the flesh near the backbone turns opaque and flakes easily with a fork. Finish with the remaining lemon and spoon the pan juices over the fish.
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