Delicious dorado in the oven. Dorado in the oven in foil

Dorado fish is often called “golden spar” or “river crucian carp”. Dishes made from it are very healthy, distinguished by their delicate taste and ease of preparation. Recipes involve different processing methods: baking, stewing or frying. To ensure that the fish retains all its beneficial substances, cook it in the oven.

How to cook dorado

Before you start cooking dorado in the oven, you need to do some preliminary preparation. The fish carcass should be washed well and the scales removed. At the next stage, remove the gills, rip open the abdomen and remove all the insides. This step is very important, since incompletely cleaned fish can give a bitter taste when baked. Rinse the carcass again. Start preparing other components. You will need to fry the vegetables and grind the spices in a mortar.

How to bake dorado in foil in the oven? To do this, the prepared fish should be rubbed on top and inside with salt or spices. If using vegetables, place them inside the fish or on the sides. Grease the foil with oil, wrap the carcass in it and bake. It doesn't take long to cook: bake for half an hour, then remove, drain the juice, and put back in the oven for a few minutes.

Dorado - recipes

A tasty and healthy product can be prepared in different ways: stewing, frying or baking. Recipes for cooking dorado in the oven are very simple. You will need aromatic spices, herbs, lemon and salt. There are also ways to make sea bream with vegetables: you can use tomatoes, bell peppers, onions and garlic. These components will add juiciness and make the taste multifaceted and interesting.

Dorado in the oven

• Number of servings: 2 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: for dinner.
• Cuisine: European.

Dorado in the oven will be an excellent treat for both everyday and holiday tables. The fish turns out very juicy and tasty, suitable for any side dish. The salt coat recipe is easy to prepare and requires a minimal set of ingredients. Fish baked in a shell of salt retains all the beneficial substances and taste as much as possible.

Ingredients:

• egg white – 1 pc.;
• dorado – 2 pcs.;
• lemon – 1 pc.;
• thyme (sprigs) – 10 pcs.;
• salt – 700 grams.

Cooking method:

1. Take sea salt, add protein. Gradually add water until the salt mixture has the consistency of wet sand.
2. Cover a baking sheet with foil, spread half a portion of salt, and press firmly with your hands.
3. Remove scales and entrails from the fish and rinse thoroughly. Stuff the belly with thyme and a couple of slices of lemon.
4. Place the carcasses on a baking sheet and sprinkle the remaining salt on top.
5. You need to bake the fish for 30-40 minutes in the oven, which should be preheated.

Dorado recipe in the oven in foil

• Cooking time: 2 hours 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 101 kcal.
• Purpose: for dinner, for a holiday.
• Cuisine: European.

The recipe for dorado in the oven in foil with lemon is good because when baked, the fish is well soaked in spices and simmers in its own juice. The pulp turns out very juicy and tender. To create an appetizing golden brown crust, open the foil at the end of cooking. Additional components saturate the fish with interesting flavor shades and give a unique aroma.

Ingredients:

• tomato – 2-3 pcs.;
• cilantro – 4-5 sprigs;
• olive oil – 4-5 tbsp. l.;
• fish – 2 pcs.;
• garlic – 2-3 cloves;
• coriander;
• lemon – 1 pc.;
• onion – 1 pc.;
• peppercorn mixture;
• spices;
• salt.

Cooking method:

1. Dorado should be thawed, scaled, and gills removed. Rinse the belly, remove the films, dry with a paper towel.
2. The onion needs to be peeled and cut into thin half rings. Fry the vegetable in olive oil until golden brown.
3. Spices need to be taken in equal quantities and placed in a mortar. Add salt and grind everything thoroughly.
4. Make oblique shallow cuts in the fish carcasses at a distance of 3-4 cm. Rub the dorado with spices outside and inside.
5. Scald the tomato with boiling water, remove the skin and cut into cubes. Add the vegetable to the onion, cover with a lid, and let simmer a little. Place the resulting filling and 2 slices of lemon inside the fish.
6. Place the stuffed carcasses on foil and brush with olive oil. Cut the garlic into thin slices, chop the parsley, cilantro or basil. Place herbs and garlic slices along the entire length of the fish, sprinkle with 1 spoon of lemon juice.
7. Wrap the dorado in 2 layers of foil. Place in a baking dish.
8. Preheat the oven to 240 degrees.
9. Cook for 35-40 minutes, unwrap the foil, drain the juice. Place in the oven again. The baked dorado will be ready in 10 minutes.

Dorado in the oven with crust

• Cooking time: 1 hour 30 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: for dinner, holiday table.
• Cuisine: European.
• Difficulty of preparation: easy.

Dorado in the oven with a crust not only tastes great, but also looks spectacular. Thanks to these qualities, soft, aromatic sea fish will become a suitable dish for everyday and festive tables. The top layer of garlic and onion paste adds an appetizing color. If desired, you can use any seasonings you like. Paprika, basil or a mixture for baking fish will do.

Ingredients:

• onion – 1 head;
• dorado – 4 pcs.;
• spices for fish;
• garlic – 2-3 cloves;
• salt.

Cooking method:

1. Cut the dorado carcass from head to tail on both sides.
2. Peel the onion and chop finely. Grind the garlic using a press. Mix both ingredients with spices.
3. Rub the fish with the prepared paste and place part of the mixture inside. Leave the product for 1 hour to marinate the fish.
4. Wrap each piece in foil. Bake for 20 minutes, then uncover. Continue cooking until the fish is golden brown.

Dorado with vegetables in the oven

• Cooking time: 45 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 103 kcal.
• Purpose: for dinner, lunch, holiday.
• Cuisine: European.
• Difficulty of preparation: easy.

Dorado with vegetables in the oven is a complete dish for dinner. Vegetable stew is suitable as a side dish. The instructions on how to make such a product contain simple steps that are understandable to every housewife. You will need to gut the fish carcass and stuff it with fried vegetables. You can sprinkle the fish with lemon juice or soy sauce.

Ingredients:

• bell pepper – 2 pcs.;
• onion – 1 head;
• fish – 2 pcs.;
• ginger (root) – 10 g;
• black pepper;
• olive oil – 2 tbsp. l.;
• cherry tomatoes – 5 pcs.;
• salt.

Cooking method:

1. Wash the peppers and tomatoes thoroughly. Dry the vegetables. Remove the core from the peppers and cut into strips.
2. Chop the onion, ginger and tomatoes into small cubes.
3. Pour vegetable oil into a frying pan and add vegetables. Fry the food with constant stirring for about 5 minutes. Salt, pepper, mix thoroughly.
4. Wash the fish carcasses, clean them, cut the bellies, remove the entrails. Fold the foil sheets in half. Grease one part with oil and place in a baking dish.
5. Place the fish and vegetables on a baking sheet. Place tomato rings into the gill slits. Cover everything on top with the second piece of foil. Preheat the oven to 200 degrees. Bake the dish for half an hour.
6. A few minutes before the end of cooking, insert wooden toothpicks into the fins and continue baking until done.

You can get delicious fish by following some important tips:

• Dorado should not be baked for long, even if the carcass is large. With prolonged cooking, the product will lose tenderness, juiciness and taste. To avoid making a mistake about how long to bake dorado, keep the dish in the oven for no longer than half an hour.
• Dried herbs and spices must be thoroughly ground in a mortar so that they better transfer their aroma to the marinade.
• Before baking the dorado in the oven, you need to pour fresh lemon juice on it or put a few slices in the cut on the belly. This will add tenderness and highlight the taste.
• You can use a variety of spices: paprika, basil, garlic cloves. Rub the carcass inside and out with the spicy mixture and let marinate a little.

Video: cooking dorado

Dorado is a very delicious and low-calorie fish. In itself, it is already a delicacy, since it is believed that dorado is the lot of rich people. This fish is highly valued among those who love a healthy lifestyle. For a long time I went and looked at this fish, but the price was too high. For one of the holidays, I still bought it and cooked it. Now I occasionally spoil my family with this wonderful dish. My daughter tried dorado twice in a restaurant, but said that I cook it much tastier at home.

To prepare a simple but tasty dish from this fish, we will need 3 dorado carcasses, tomatoes, basil, a mixture of peppers, olive oil, garlic and salt.

The fish should be thoroughly cleaned, gills and entrails removed, and rinsed with running water. Make small cuts on the sides on one side.

Cut the tomatoes into half circles, put one chopped tomato in the belly of each fish. Place the fish in a sealed container and leave to marinate for 1 hour.

Chop the basil, mix it with olive oil, squeeze the garlic through a press, add the pepper mixture and salt.

Remove tomatoes from fish. Rub it on all sides with the resulting mixture, place part of the mixture in the abdomen. Insert the tomatoes into the slits on the sides, and place the remaining ones in the belly. Place the dorado on a baking sheet lined with baking paper.

Bake the dorado in an oven preheated to 170 degrees for approximately 25 minutes. Serve each fish separately on a platter.

23.02.2015

Dorado fish dishes are a decoration for any table, they are widely used in dietary and therapeutic nutrition, and are an indispensable product for pregnant women, the elderly and children. This is due to the fact that the proteins contained in dorado are much easier to absorb by our body.

In addition, fish is rich in vitamin A and polyunsaturated acids, among which are omega-3, which are responsible for intercellular processes that reduce the risk of cardiovascular diseases and cancer.

Dorado is especially valued for the high content of iodine in its meat. This fish is a true champion among its own kind. In this, it is ahead of even such iodine-rich fish as perch (60 mcg) and mackerel (45 mcg).

Scientists believe that people who prefer fish, including dorado, are much more concerned about their health than those who love meat.

1. Grilled Dorado

Ingredients:

• dorado (or trout, sea bass, pike perch) - 2 pcs. ;
• rosemary -3-4 sprigs;
• lime (or lemon) - 1 pc. ;
• salt - to taste;
• vegetable oil.

Preparation: juicy fish with a delicious golden crust and a smoky aroma. Of course, you can simply bake the fish in the oven, but it will be a completely different recipe and taste. Cut the lime into circles, cut each circle into two parts.

Clean the fish, remove the entrails and gills. Place rosemary inside the fish. Also, put 1-2 lime wedges inside the fish. Salt the fish. Grease with vegetable oil. Place fish on grill grate. Fry over hot coals until golden brown (about 7-10 minutes). Turn over and fry on the other side.

2. Dorado baked with lemon and aromatic herbs

Ingredients:

• dorada (sea crucian) - 2 pcs. ;
• lemon - 1 pc. ;
• fresh rosemary - 4 sprigs;
• garlic - 1 head;
• oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons;
• black, pink, green pepper - to taste;
• salt - to taste;
• sugar - a pinch;
• olive oil - 3 tablespoons.

Preparation: Cut the garlic cloves in half and fry lightly in olive oil. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and insert lemon slices into them.

Place fresh rosemary and garlic inside the fish. Next, place on a baking sheet lined with cooking paper. Pour the oil in which the garlic was fried onto the fish. And season the fish with a pinch of sugar. Bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, bake in the “top-bottom” mode.

3. Dorado baked in the oven

Ingredients:

• dorada - 4 pcs. ;
• lemon - 2 pcs. ;
• fresh rosemary - 3 sprigs;
• garlic - 5 cloves;
• Provencal herbs - to taste;
• pepper, salt - to taste.

Preparation: Cut the garlic cloves in half and lightly brown them in olive oil. Season the fish with salt, herbs and pepper. Make transverse cuts on one side of the carcass and insert lemon slices into them. Place fresh rosemary and garlic inside the fish.

Cover a baking sheet with paper, place the fish, coat with the oil in which the garlic was fried. Place in the oven for 20 minutes at 190 degrees.

4. Dorado in ginger-mint marinade

Ingredients:

• dorada - 2 pcs. ;
• ginger - to taste;
• mint - to taste;
• cilantro, grape leaves - to taste;
• lemon - 2 pcs. ;
• salt-pepper and vegetable oil.

Preparation: First of all, we gut and clean the fish. Grate the ginger. Grind the mint with sea salt and vegetable oil in a mortar. Mix with ginger.

We coat all our fish with the resulting mass, soak our salted grape leaves in cold water for 20 minutes. Cut the lemons. Instead of cut out gills, we insert lemons into the fish, as well as a sprig of mint and cilantro into the belly!

Wrap the fish in leaves on all sides. And into the oven at 190 degrees for about 20 minutes. We take it out - the leaves have dried up, but we no longer need them, they have given their aroma to the fish. Remove the leaves, place on a plate, and add garnish.

5. Dorada with fennel and tomato salad

Ingredients:

• dorada - 1 pc. ;
• green pepper - 1 pc. ;
• fennel, thyme, basil, parsley - to taste;
• white wine vinegar.

Preparation: Cut the green pepper in half and remove the seeds. I used fennel for three different elements. The top (tender greens for a side salad), the middle in half rings in the belly of the fish, and the hard part down - under the fish. I made a mixture of dried herbs (thyme, basil, parsley), chopped green peppers.

We make shallow cuts on the fish so that the flesh is saturated with aromas, tastes, and in order to make it more convenient to cut it up in a plate! Grease the carcass with salt and pepper, put our prepared mixture into the cuts. The baking sheet itself is lightly greased with olive oil, the hard parts of the fennel are laid down, which are not suitable for eating, from below they give off their juice, aroma, and do not allow the fish to stick to the baking sheet.
Here's another. I pour a little more oil over the fish itself. For the crust.

The fish goes into the oven, and you get a side salad. Cut the tomatoes in half, remove the inside and cut into cubes. A little green part of the fennel, some remaining green pepper, dry basil and I season it not with salt, but with white wine vinegar and olive oil.

6. Steamed sea bream with shrimp

Ingredients:

• dorada - 2 pcs. ;
• asparagus (young) - 120 g;
• leek - 100 g;
• lemongrass (schizandra stem) - 1 pc. ;
• tiger shrimps (without head) - 8 pcs. ;
• ginger (pickled) - 20 g;
• bamboo (leaves) - 4 pcs. ;
• soy sauce - 1 tbsp. l. ;
• lemon (juice) - 1 pc. ;
• salt, pepper - to taste.

Preparation: make cuts on the back of the sea bream, remove the entrails and gills. Rinse the gutted fish under running water.

Stuff the fish with leeks, pickled ginger, and shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.

Pour water into the wok below the level of the steaming rack. Place bamboo leaves on the grill. Place the fish on the leaves. Close the lid and reduce heat to low. Steam for 10 minutes.

Advice. If you don't have a wok, cook in a double boiler.

3 minutes before cooking, add asparagus. Steamed dorada with shrimp and asparagus is ready.

7. Dorado baked with cilantro and tarragon.

Ingredients:

• dorada - 4 pcs. ;
• juice of one lemon,
• dry red chili pepper, coarsely chopped
• salt - to taste.

For filling:

• cilantro - 1 bunch;
• tarragon - 3 sprigs;
• onions - 1 pc. ;
• olive oil (vegetable) - 2 tbsp. ;
• freshly ground black pepper - to taste.

Preparation: salt the fish, sprinkle with lemon juice and add red hot pepper flakes. Leave the fish to marinate for 1 hour.

For filling: Chop the onion (very finely). Finely chop the greens as well. Connect. Add pepper and 2 tbsp. olive (vegetable) oil, mix. Preheat the oven to 180 degrees.

Grease the mold generously with vegetable oil. Stuff the fish with cooked herbs. Place the fish in the oven to bake until done, about thirty minutes.

8. Baked sea bream with “candy” sauce

Ingredients:

• sea ​​bream weighing approximately 400 g - 2 pcs. ;
• lemon - 1/2 pcs. ;
• basil and dill - 1/2 bunch;
• thyme - 2 sprigs;
• salt, pepper - to taste.

For the candy sauce:

• lemon juice (I have 1.5 lemons) - 60 ml;
• sugar - 1/4 cup;
• olive oil.

Preparation: First you need to prepare the fish. Wash, carefully cut the belly and take out the insides, wash the inside, clean off the scales. We cut off all the fins, leaving only the dorsal one (and the tail for beauty). Dry and rub the inside with salt and pepper. Prepare the greens, wash and dry.

We “stuff” our fish. We put greens in the belly (I just rolled the sprigs three times) and a couple of slices of lemon.

Heat up the frying pan. You can already turn on the oven at 190 degrees. Place parchment greased with olive oil on a heated frying pan and place the fish on it. And fry for 3-4 minutes on each side.

After this, transfer on the same parchment to a baking dish (or deep baking sheet) and place in the oven for 5 minutes. That's it, the fish is ready!

Now the sauce. Cook the sauce. To do this, mix lemon juice and sugar in a saucepan, bring to a boil and cook for 2-3 minutes until the sugar dissolves. The mixture will boil down a little, add the same amount of olive oil as the amount of boiled sauce we have. Remove from heat and stir until the mixture thickens a little (let it sit until it thickens). I served the sauce with lemon halves. It is better to serve this fish with a light side dish of a mixture of lettuce, sun-dried tomatoes or peppers, and olives.

9. Baked sea bream with lemon

Ingredients:

• sea ​​bream or pike perch - 700 g;
• lemon - 1 pc. ;
• olive oil - 50 ml;
• greens - 1 bunch;
• garlic - 3 cloves;
• salt, pepper - to taste.

Preparation: Finely chop the greens and garlic. Remove the zest from the lemon and mix with olive oil. Add herbs and garlic, salt and pepper. Coat the cleaned and gutted fish with the resulting marinade. Place in the refrigerator for 30 minutes.

Place the fish in a baking dish. Bake at 180 degrees for 35-40 minutes.

10. Baked sea bream in foil with onions

Ingredients:

• dorada (400 g) – 1 pc. ;
• red onion - 1 pc. ;
• onions - 1 pc. ;
• tomatoes - 1-2 pcs. ;
• lemon - 1/2 pcs. ;
• olive oil - to taste;
• salt, pepper - to taste;
• green basil - for decoration.

Preparation: chop the onion into thin half rings. Cut a bunch of green onions into two parts - green and white. Cut the tomatoes into thin slices.

Rub the sea bream with black pepper and salt. Place the white part of the green onion inside the fish. Roll up an envelope from foil. Place tomatoes and onion half rings at the bottom of the envelope. Place the fish on top and cover with green onions.

Sprinkle the dorada with olive oil and lemon juice and close the envelope tightly. Bake the fish in an oven preheated to 180 C for about 40 minutes. When serving, garnish with green basil.

Bon appetit!

If you love fish, then try cooking dorado! Dishes made from this inhabitant of the deep sea are very tasty!

What kind of fish is this?

Dorado (sea crucian carp, aurata or golden spar) is a fish belonging to the Sparov family and common in subtropical and tropical salt water bodies, that is, oceans and seas. But in some countries, dorado is actively bred and artificially grown, making this fish popular and quite common.

Sea crucian carp is very useful, because it contains proteins, phosphorus, selenium, copper, zinc, magnesium, calcium, potassium, sodium, manganese, polyunsaturated fatty acids, as well as vitamins A and B. The calorie content is only about 90-100 calories per 100 grams, so this fish can safely be considered dietary.

How to cook?

How to cook dorado fish? This can be done in a variety of ways, and the most popular ones will be described below.

Option #1

To ensure that dorado fish remains juicy and retains maximum beneficial properties, bake it in the oven. For this you will need:

• two dorado fish;
• half a lemon;
• olive or any vegetable oil;
• a tablespoon of paprika;
• salt.

Preparation:

1. Wash, clean and gut the dorado, ripping open the belly. Next, it is advisable to dry the carcasses with paper towels.
2. Cut the lemon into thin slices.
3. Rub each fish with salt and paprika and sprinkle with oil. And put lemon slices in the bellies.
4. Cover the bottom of the mold with parchment, grease it with oil, and place the fish.
5. The oven must be preheated to 170 degrees. At this temperature, the fish will bake for about 20 minutes.

Option No. 2

Dorado cooked on the grill will be no less tasty. The list of ingredients is:

• 1 large dorado;
• 1.5 tbsp. spoons of olive oil;
• 1.5 tbsp. spoons of soy sauce;
• garlic clove;
• half a teaspoon of dried chopped rosemary;
• half a lemon;
• a pinch or a third of a teaspoon of salt.

Step-by-step instruction:

1. First you need to clean, gut and wash the dorado.
2. Squeeze the juice out of the lemon, peel the garlic, and then chop it.
3. Next, prepare the marinade. To do this, you just need to mix oil, salt, rosemary, lemon juice, soy sauce and pre-chopped garlic. Rub the fish with this mixture and leave it to marinate for about half an hour.
4. Next, grill the dorado for about seven or ten minutes.

Option #3

Dorado baked in foil with vegetables will turn out juicy and aromatic. The following ingredients will be required:

• big dorado;
• one tomato;
• bell pepper;
• bulb;
• half a lemon;
• salt;
• oil (it is best to use olive oil).

Preparation:

1. Dorado must first be prepared: cleaned, gutted and washed.
2. Tackle your vegetables. The onion should be peeled and cut into half rings or rings. Peel the pepper from seeds and stalks, and also cut into rings or strips. The tomato needs to be cut into fairly thin slices.
3. In a frying pan with heated oil, fry the onion until transparent. Add the pepper and fry it until it softens. At the end, salt everything.
4. Rub the dorado with salt inside and out, then sprinkle with lemon juice and oil.
5. Take a sheet of foil and grease it with oil to prevent anything from burning. Place the fried onions and peppers, place the dorado on them, and put tomato rings on top, salt them a little.
6. Wrap the fish and vegetables in foil and bake in the oven at 180 degrees for fifteen or twenty minutes.

Option No. 4

If you want something unusual and exotic, then use this recipe. Ingredients:

• two medium dorado;
• oil for frying (both olive and vegetable are suitable);
• about two or three tablespoons of flour;
• salt.

To prepare the sweet and sour sauce:

• bulb;
• carrot;
• tomato;
• about 50-70 ml of oil;
• celery stalk;
• 300-400 grams of pineapple (both canned and fresh are suitable);
• three or four tbsp. spoons of tomato paste;
• one or two tablespoons of sugar;
• three tbsp. spoons of soy sauce;
• two tbsp. spoons of balsamic or rice vinegar;
• a third of a glass of water;
• 50 grams of cashews.

Step-by-step instruction.

1. The first step is to make the sauce. To do this, first properly prepare all the ingredients you will use. It is better to grate the carrots, after peeling, cut the onions into thin half rings, cut the celery into rings, and cut the tomato into cubes. Chop the pineapple too.
2. Now directly preparing the sauce. Heat the oil thoroughly in a frying pan. The first stage is frying the onions and carrots for several minutes (they should become soft enough). Next add the celery and fry the ingredients for about seven minutes. Next, add pineapples, and then tomatoes, simmer everything for about five minutes. Now you can pour soy sauce, water and vinegar into the pan, and also add sugar and tomato paste. Then add cashews. Simmer everything under the lid for no more than three to five minutes.
3. Move on to the dorado itself. Gut it, clean it, wash it and dry it (for example, with a paper napkin). Rub each carcass with salt, roll in flour and fry in oil on both sides until lightly golden.
4. Prepare the mold, grease it a little with oil. Place the sauce into the bellies of the dorado, place the fish in a container and pour the rest of the sauce over it.
5. The dish is baked in the oven at 170 or 180 degrees for about ten to fifteen minutes.

Option #5

Dorado can be baked in salt. And here's what you need for this:

• about a kilogram of dorado (two carcasses);
• 1.5-2 kg of salt;
• lemon;
• any herbs or spices.

Process description:

1. The first step, of course, is to prepare the dorado. This preparation includes cleaning, gutting and washing, but there is no need to cut off the head and tail. Then rub each carcass with aromatic herbs and sprinkle with lemon juice.
2. Take a mold or baking sheet, pour a layer of salt (about half the total volume), place the fish on this kind of pillow, and cover it with the remaining salt on top.
3. Preheat the oven to approximately 180-190 degrees and bake the dorado in it for about half an hour.
4. Clean the carcasses from salt. They will be juicy and soft inside.

• Cooking such fish should not be too long, then the juiciness, taste and delicate texture will be preserved.
• Remember that dorado has quite a lot of bones, so it is better not to offer dishes from it to small children without prior preparation.
• Dorado goes well with vegetables and various side dishes, for example, potatoes, rice, noodles.

Be sure to try cooking delicious and healthy dorado!

Nov 9, 2016 Olga

Dorado - fish, living in warm water, especially in the Tropics. This unusual, exotic fish is very tasty and healthy; it is also called sea crucian. Dorado is a delicacy, especially those that weigh about 500 grams; large fish have a less pronounced taste. The calorie content per 100 grams of fish is about 95 kilocalories. Proteins – 20 grams, carbohydrates – 0, and fats – 3 grams per 100 grams of dorado. Dorado fish is very meaty and not bony, and it does not have a cloying fishy smell. To preserve all the beneficial and tasteful qualities, it is better to cook Dorado in the oven, in foil.

Ingredients:

Dorado fish- 1 kg

Bulb onions– 100 – 150 grams

Spices: salt, ground black pepper.

How to cook Dorado fish

1. Remove scales from the fish. Carefully remove the gills. Gut it. Please note that the head and fins of Dorado fish do not need to be removed before baking in the oven.

Place Dorado on foil.

2. Peel the onion and cut into rings. Place onion rings on Dorado fish. Season with spices on top: salt and ground black pepper. Carefully wrap Dorado in foil. Place in an oven preheated to 180-200 degrees for 20 minutes. Then open the foil and let the Dorado fish fry until golden brown.

3 . By the way, using the same recipe you can cook Dorado fish on coals, it will turn out even tastier.

Delicious Dorado fish in the oven is ready

Bon appetit!

Benefits of Dorado fish

When eating Dorado fish meat, the body is saturated with B vitamins (B1, B2, B5, B6, B9, B12), as well as PP and A. Dorado is especially rich in iodine; it is one of the richest fish in terms of the content of this element. There is a large amount of phosphorus, calcium and copper, as well as potassium and selenium, magnesium and iron. Due to the fact that Dorado contains a large amount of vitamins and microelements, it is indicated during pregnancy - the fillet contains a lot of folic acid (B12), as well as for elderly people and children, if there is no individual intolerance.

Dorado fish has a positive effect on the blood and normalizes sugar and cholesterol levels. Therefore, it can be eaten by people diagnosed with diabetes, atherosclerosis, heart attack and anyone who has problems with blood vessels, circulatory and cardiac systems. This product should be included in the diet of those who have problems with the thyroid gland.

Secrets of cooking Dorado fish

• A national feature of cooking Dorado fish is baking the carcass in a salt coat. Raw fish is rolled in coarse sea salt, creating a so-called fur coat - a thick and plentiful shell. If you bake Dorado in it, the meat turns out juicy, the taste is fresh, and all the beneficial properties are completely preserved. Before use, the salt shell is completely removed.
• Dorado can be baked in foil (as described in the recipe with the photo above) or simply fried on the grill; cutlets are also prepared from it, with the addition of fresh spices, such as ginger; it is especially tasty; if possible, the fish is cooked in the oven, wrapped in banana leaf.
• The main thing in preparing Dorado is not to overcook it! Where and no matter how you cook Dorado fish, it is worth considering the time frame. Only this can allow the fish to retain all its taste qualities and preserve all the vitamins for the consumer. Remember, Dorado cannot be steamed for more than 15 minutes. In the oven for up to 20-25 minutes, and when grilling it, the main thing is to remove the carcass 20 minutes after you start cooking. But it all depends on the size of the fish, dish, sauces and marinades. Do not take an individual larger than 500-600 grams.
• To avoid deformation of the fish, you need to make cuts across its body, across it. And when frying, insert a few toothpicks in the middle, after cleaning the fish from the insides. It is not necessary to clean the bones, since Dorado does not contain them in large quantities.
• Dorado is served with sauces, and completely different ones. Wine-based sauces are especially tasty. Dorado has a richer taste. If you add white wine or a sauce based on it during cooking. Also ideal: black pepper, bay leaf, salt, ginger and cloves, sometimes turmeric, olive oil. It is better to serve fish with vegetables, rice, and asparagus.
• If you are going fishing in exotic waters, or you can buy fresh fish, just caught, take the one that was caught from mid-summer to mid-autumn. If this is not possible, just buy small fish.