Dorado in foil in the oven

The best way to cook dorado is in the oven in foil. This way, the fish is cooked evenly and turns out tender. Dorado or Sea bream belongs to the highest category of seafood. Its meat contains a lot of protein and many other beneficial elements, but it is not fatty. Therefore, we will add a little olive oil while cooking. Coarse salt and ground black pepper are sufficient as spices. Even so, the fish will turn out very tasty, especially if it was not frozen but chilled. However, if you add a few sprigs of thyme and rosemary to the dorado in the foil, drizzle the carcass lightly with lemon juice, and cover it with a film of olive oil, the taste will be simply perfect.

Yield: 2 servings.

Cooking time: 40 minutes.

Caloric content: 85 kcal per 100 grams of dish.

Ingredients

• medium-sized dorado - 2 pcs;
• cherry tomatoes - 3 pcs;
• sweet pepper - 1 pc;
• large onion - 1 pc;
• lemon - 1/2 pc;
• coarse salt, pepper (must have) - to taste;
• rosemary, thyme - a few sprigs;
• olive oil - 30 ml;
• paprika pieces - a pinch.

Preparation

1. Prepare the ingredients for cooking dorado in foil in the oven. The fish will be cooked on a vegetable bed, so the optimal amount of vegetables for two medium-sized dorados is indicated. The preparation process takes little time, so you can turn on the oven to 180 degrees right away.

2. To save time and effort in the kitchen, you can ask the seller to clean the fish when buying it, although it's quite easy to do it yourself. Scale the fish from tail to head. Then, cut off the fins, especially on the back – they are quite tough and spiny there. Make a cut along the belly, carefully remove the internal organs without crushing the gallbladder. Rinse the carcass and scrape off a small black film along the ribs with a knife.

3. Completely remove the gills and the gallbladder. If the gallbladder was not damaged and the bile did not spill on the liver and internal fat, leave them in the carcass.

4. Cut the onion into rings and separate them.

5. Cut the tomatoes into circles, the lemon into half-circles, and the sweet pepper into strips.

6. Salt and pepper the fish inside and out. Generously oil your hands and rub the spices into the fish.

7. If the foil is loose, fold it in half. Place half of the onion rings in the middle, sprinkle with paprika, and drizzle with oil.

8. Enhance the vegetable bed with tomatoes and bell peppers.

9. Place the fish on top. The juice released from it will soak into the vegetables, making them incredibly tasty and juicy, which will harmonize with the sweet and tender dorado.

10. Stuff lemon wedges into the belly and under the gills. Place sprigs of rosemary and thyme on the back.

11. Gather the foil into a knot, leaving a small hole at the top to avoid condensation gathering. Transfer the prepared items to a baking sheet, and then to the oven.

12. After 20 minutes, unfold the foil as much as possible (be careful not to spill the juice) and leave the dorado to bake further.

13. After 10 minutes, take the fish out of the oven.

14. Baked dorado in foil in the oven is ready. Serve the fish whole, right in the foil. However, you can carefully transfer the carcass to a plate, add boiled potatoes, and fresh vegetables. The dried spicy sprigs during baking are better replaced with fresh ones.

Enjoy your meal!