Oven-Baked Dorado
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.
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Inventory: Oven
Kitchen: Mediterranean
4 kg
Servings: 2 (1 serving ≈ 332 gram)
Digestion time: 3 hour
Complete protein: ✔
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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