This silvery guest from the warm seas and oceans is called gilt-head bream, but if sold in restaurants or shops, it may be called the mysterious word “Dorada”. It tastes best when it is cooked whole. Lean white meat has made this fish the most popular dish among the peoples of the Mediterranean. This recipe was invented by the Odessa chef Alexander Stefoglo, in whose family, by the way, were representatives of these same peoples. Here is Alexander’s version of grilled dorada.
This silvery guest from the warm seas and oceans is called gilt-head bream, but if sold in restaurants or shops, it may be called the mysterious word “Dorada”. It tastes best when it is cooked whole. Lean white meat has made this fish the most popular dish among the peoples of the Mediterranean. This recipe was invented by the Odessa chef Alexander Stefoglo, in whose family, by the way, were representatives of these same peoples. Here is Alexander’s version of grilled dorada.- Prep time: 15 minutes
- Cook time: 15 minutes
- Serves: 4
- Difficulty: easy
- Course: main course
- Cookware: grill or grill pan
- Cuisine: Greek
Ingredients
- 4 doradas
- 5 tbsp olive oil
- juice of 1 lemon
- 12 capers
- ½ bunch of parsley
- 4 sprigs of thyme
- 4 sprigs of rosemary
- 8 cloves of garlic, peeled
- sea salt
Cooking method
Step 1
Gut and clean the doradas. Rinse and make 3-4 incisions across the fish on each side. Then salt along the cuts and inside. Put herbs, herbs, garlic, capers inside the fish and prick the belly with a sprig of rosemary.
Step 2
Heat the oven to 180˚С. Mix lemon juice and olive oil. Pour the marinade over the fish, leave for 5 minutes and massage it well. Grill the dorado on each side until stripes form. Transfer the fish to a baking sheet and bake in the oven for 10 minutes.
My tips and tricks:
Don’t grill fish whole when it’s cold. Take the fish out of the refrigerator at least half an hour before you cook it. Otherwise, as soon as you put it on a hot grill, condensation will begin to form and excess liquid will appear. And after you clean the fish, wipe it well with kitchen paper. These little tips will keep the amount of liquid on the fish to a minimum and it won’t stick to the grill.
- 4 doradas
- 5 tbsp olive oil
- juice of 1 lemon
- 12 capers
- ½ bunch of parsley
- 4 sprigs of thyme
- 4 sprigs of rosemary
- 8 cloves of garlic, peeled
- sea salt
- Gut and clean the doradas. Rinse and make 3-4 incisions across the fish on each side. Then salt along the cuts and inside. Put herbs, herbs, garlic, capers inside the fish and prick the belly with a sprig of rosemary.
- Heat the oven to 180˚С. Mix lemon juice and olive oil. Pour the marinade over the fish, leave for 5 minutes and massage it well. Grill the dorado on each side until stripes form. Transfer the fish to a baking sheet and bake in the oven for 10 minutes.