Dorado Baked in Foil
A source of omega-3 fatty acids and protein, this dish supports heart health and improves metabolism. Sun-dried tomatoes and lemon add a bright flavor, while fresh herbs enhance the aroma. Perfect for a light dinner.
Clean dorado (600 g), gut it, remove the gills, rinse, and dry. Rub the fish with table salt (3 g), black pepper (0.5 g), part of the juice from lemon (35 g), and olive oil (20 g).
Slice celery (60 g) thinly, cut sun-dried tomatoes (30 g) into strips, and mix them with fresh thyme (3 g). Place the vegetables on foil, set the fish on top, add a little lemon, and seal the packet tightly so steam stays inside.
Bake at 220 °C for about 30 minutes. Open the foil carefully to avoid the steam, then transfer the fish and vegetables to plates, spoon over the packet juices, and sprinkle with parsley (8 g).
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