Dorada in foil
Description
The recipe won't take much time. A very interesting recipe that describes in detail. Serve hot.
Instructions
- 1
Step 1
1. Thaw the dorado. Remove the scales and gills. Rinse the belly thoroughly and remove all membranes. Take an onion, peel off the skin, and cut it into thin strips (half-rings). Sauté the onion in olive oil until it turns golden brown.
- 2
Step 2
2. Take equal amounts of black peppercorns, coriander, and dried herbs. Place everything in a mortar and add salt. Then grind thoroughly.
- 3
Step 3
3. Make shallow diagonal cuts (5 mm deep) in the cleaned and washed fish, spaced 3-4 cm apart. Rub the dorada with the mixed spices on both sides and inside the cavity. Let it marinate while you prepare the stuffing.
- 4
Step 4
4. Add the peeled tomatoes to the fried onions. Scald the tomato with boiling water to remove the skin. Mix with the onions. Simmer covered. Then transfer the resulting filling into the cavity and head. Add a couple of lemon slices.
- 5
Step 5
5. Place the fish, stuffed with fried onions and tomatoes, onto a sheet of foil. Peel the garlic and slice it thinly. Brush the back and sides of the dorado with olive oil. Then arrange the garlic slices along the entire length of the fish. Sprinkle with herbs (parsley or cilantro). Drizzle with one tablespoon of lemon juice.
- 6
Step 6
6. Wrap the fish in 2 layers of foil. Place it in a heatproof dish. Put in an oven preheated to 240°C.
- 7
Step 7
7. After 35-40 minutes, unfold the foil and drain the accumulated juice. Then return the fish to the oven for another 10 minutes, leaving it uncovered. Serve the cooked dorada with roasted tomatoes or a vegetable side dish.