How to cook dorado. How to cook dorado in a frying pan? How long to cook dorado in a grill pan

Dorada- a sea goldfish in the literal sense of the word, because “doro” translated from Latin means “gold”. The fish received this name because it has a stripe with a golden tint on its head, in the area of ​​the bridge of the nose. This fish has other names - golden sea crucian, golden spar, sparus, aurata. And there is general confusion with the endings - in Spanish it is called “dorada” (we borrowed this name from them), in English - “dorado”, in Italian - “orata”. Interesting facts:

• The island of El Dorado is named after the sea bream and the drink ale;
• Dorado is a hermaphrodite fish: all males are born, after 3-5 years their body is rebuilt, the sex changes, and females spawn.

What kind of fish is this, dorado? And how is it useful?

Dorada has always been considered a delicacy. It has been known since ancient times; even in ancient Rome, pools were built for breeding this sea fish; it can only be kept in the purest water. Beautiful, well-fed fish are served in Mediterranean, Chinese, and Asian cuisines. Its meat is white, dense, has a subtle pleasant aroma and delicate taste. When reared artificially, one carcass weighs on average from 200 to 500 grams; under natural conditions, the weight of this fish is significantly greater.

Fans of Mediterranean holidays have tasted goldfish, and now we can find it on store shelves. Nutritionists note its usefulness and the virtual absence of contraindications. It is a source of manganese, potassium, phosphorus, iodine, and zinc. In terms of iodine content, sea bream is superior to many fish; it is rich in protein and microelements, and low in calories. Doctors recommend that everyone eat fish regularly if they don’t want to take pills over time. Simply put, sea bream is good and healthy!

How to cook Dorada.

You can cook plump, beautiful fish in any way. It is mainly served in baked, in foil or parchment, grilled or steamed. Baked stuffed dishes, fish carcasses on a bed of vegetables, in a salt cocoon have excellent taste, benefits and look appetizing. Both whole fish and fillets are prepared. Frying in oil is not recommended- this processing method kills beneficial substances and carcinogens are formed in the product. Can cook, but, you see, you want to prepare a delicious product more elegantly.

Dorada goes well with any vegetables, olives, and herbs - parsley, oregano, rosemary, basil, dill. It is enough to bake the fish for 15-20 minutes at a temperature of 180-200 degrees. It is recommended to serve with lemon slices so that you can pour the juice over the goldfish. Dorada has its own wonderful taste; you should not overfill it with spices, herbs and the aroma of other products. Do not overcook fish in the oven. Options for how to simply and deliciously cook sea bream can be found at the end of the article and, with step-by-step photos, on our website in the “” section.

Buy sea bream chilled. If the fish is bought in reserve, then it needs to be gutted and frozen, so it will last for 2-3 months. Freezing a carcass with innards can lead to spoilage of the product. It is not recommended to store it in the refrigerator for more than two days. It is best to thaw sea bream in salted cold water, due to this it will retain its juiciness.

Gutting this fish is not difficult. The standard sequence is as follows:

• Remove scales, starting from the tail;
• Remove the gills;
• Rinse under cold water, remove excess with a paper towel.

For dishes stuffed through the top, the ridge is removed through the top of the fish. To do this, first cut the meat on both sides along the ridge and rib bones, break it at the tail and remove the ridge, then carefully remove the entrails, and then the small bones. For fillet, separate the head, press the fish with your palm and cut towards the tail along the ridge, repeat the operation on the other side. Remove the remaining bones in the rib part with tweezers or your hands.

How to choose.

The success of fish dishes largely depends on the freshness and quality of the product. You should know how to choose the right sea fish. Dorado must certainly be of the first freshness, because fish of the second and third freshness simply does not exist. This fish should be purchased chilled. The following signs indicate the quality and freshness of fish:

• The gills are light scarlet;
• The smell of the sea from fish;
• Clean and clear eyes radiating positivity. As they say, if the fish is happy, then the person who eats it will be happy;
• Elasticity, after pressing the carcass should take its original shape;
• Uniform and the same color scales.

Simple and tasty recipes for cooking Dorada.

Dorada baked with lemon in foil.

Will need:

Fish carcass – 1 piece;

½ lemon, lime or orange;

Salt, pepper;

Olive oil.

Preparation:

Pour oil, salt, pepper onto the foil and mix. Lubricate the carcass with this dressing inside and out, sprinkle with lemon juice, place thin slices of lemon inside the fish and on top. Wrap the foil around the carcass and bake in the oven. Place lemons inside the fish, coat the outside and inside with dressing, and add salt, pepper, butter, and lemon slices on top. Heat the oven to 200 degrees, bake for 20 minutes, open the foil, bake for another 5 minutes.

Chopped garlic and sprigs of basil or rosemary inserted into the carcass will help make the taste more interesting. Another option is to add pesto sauce and finely chopped fennel to the marinade for the base of this recipe.

Steamed sea bream fillet.

Will need:

Fish carcass – 1 piece;

½ lemon;

Ginger root;

Leek;

Salt, pepper;

Sesame oil.

Preparation:

Make a basket out of foil, put ginger cut into strips and leeks cut into rings on it. Cover the fish fillet on top, season with spices, add a little water, and put in the oven. After cooking, pour over heated sesame oil, serve with lemon slices and vegetable garnish.

Similarly, you can cook a steamed dish in a slow cooker.

Dorado on a vegetable bed.

Will need:

Fish carcass – 2 pieces;

½ lemon;

Eggplants – 1 piece;

Carrots – 2 pieces;

Red pepper – 5 pieces;

Ginger root;

Leek;

Salt, paprika;

Olive oil.

Preparation:

Cut the carrots, ginger, eggplant, red pepper into strips and fry everything together a little. Grease the fish with oil, salt, paprika, lemon. Grease an oval pan with oil, place a vegetable bed, fish on top, cover with foil and bake for 10-15 minutes. At the end of cooking, remove the foil and bake for another 5-7 minutes.

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;
• spicy herbs;
• 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, place part of the mixture inside. Leave the product for 1 hour to marinate the fish.
4. Wrap each piece with 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

It is now much easier to buy overseas dorado fish than domestic crucian carp or bream. Thanks to artificial cultivation, dorado is sold in abundance in many chain stores, not in ice cream, but in chilled form. Neat rows of dorado glisten with silvery scales on mounds of crushed ice. For those who have not yet tried this fish, it will be interesting to know that it has quite fatty, tender meat, devoid of thin intermuscular bones. Therefore, dorado fish is ideal for baking in the oven. It's difficult to dry it out. So the recipe is extremely simple. Simply clean the fish, add salt, place on a baking sheet and put in the oven. But if you are interested in how to cook dorado not just tasty, but deliciously delicious, then we will share with you some little culinary tricks. The taste of sea bream, like most fatty fish, is quite rich, so various herbs and lemon juice are usually used to enhance it. You can safely take any greens that you like best. Parsley, dill, cilantro, basil. I think that dorado fish goes perfectly with rosemary. Fortunately, it is now easy to buy fresh rosemary sprigs in a regular store.

Ingredients:

• 4 small fish,
• 1 bunch of greens (I used rosemary),
• 1 lemon or lime

Dorado fish in the oven, cooking method

First, the sea bream needs to be cleaned. This is done quite simply. The scales can be easily scraped off with a regular knife. Just be careful not to prick your hands on the sharp fins while cleaning.

We gut the cleaned fish. To do this, we cut the abdomen lengthwise from the anal fin to the gill sinuses. We carefully clean out all the contents of the abdomen, separating the black film from the walls. The easiest way to do this is under running water.

Now we need to make longitudinal cuts along the spinal fin - we will put sprigs of greenery in them.

Pour freshly squeezed lemon or lime juice over the fish, inside and out, and sprinkle with salt.

We insert herb sprigs into the cuts.

We also put greens in the belly of the sea bream.

Place on a baking sheet greased or lined with baking paper. I always use paper because it reduces the risk of the fish burning to zero.

Bake the dorado in an oven preheated to 200 degrees for 25-30 minutes.

The fish turns out amazingly (no exaggeration) tasty. Even my family, who are not particularly fond of fish, enjoy eating sea bream prepared according to this recipe. Tender, juicy meat, soaked in the aromas of herbs, melts in your mouth. Thanks to lemon juice, the specific “fishy” taste is practically not felt. And if you manage to get lime instead of lemon, then the flavor bouquet will be enriched with some special note, which I simply do not undertake to describe, because I cannot find the right words. Try it, it's really delicious!

I rarely make a side dish for sea bream. This fish is self-sufficient and so filling that it does not require rice, potatoes or bread. But light summer vegetables are very good for “facilitating” the process of absorption of sea bream. So green salad, cucumbers, fresh onions, ground tomatoes or cherry tomatoes just beg to be included in one dish with this fish. A couple more slices of lemon and you’re ready to serve.

Bon appetit!

Step 1: prepare the fish.

Rinse the dorado under running water to remove mucus and algae. Then use a scraper to remove any fine scales.
Cut along the belly with a knife and remove everything entrails with gallbladder. Be careful, the gall bladder contains a substance that, when it comes into contact with the meat of the fish itself, makes its taste bitter. Then remove gills cut protective film along the ridge and clean it of blood clots. Rinse the fish again under running water to remove blood, internal black films and remaining small scales. Dry the fish prepared for frying with paper kitchen towels, place it on a cutting board, make a couple of cuts on the surface of the fish carcass, this will improve the marinating and frying process. Rub the dorada inside and out with paprika, ground black pepper and salt. Rinse the lemon under running water, dry with paper kitchen towels, cut into 2 halves with a knife, leave one half for decoration, and with the other hand, squeeze the juice onto the fish placed in a deep bowl. Let the sea bream marinate in spices and lemon juice for 15 – 20 minutes.

Step 2: fry the sea bream.

Place the required amount of sifted wheat flour on a plate using a tablespoon. Turn the stove on to medium level and place a frying pan with vegetable oil on it. Roll marinated fish inside and on both sides in flour. Carefully place 2 fish into the hot oil and fry them on both sides until golden brown, turning them occasionally with a kitchen spatula to ensure even frying and to avoid burning to the bottom of the pan. It takes approximately from 7 to 10 minutes, on both sides. Place the finished fried fish on a plate and garnish with the second half of a lemon, pre-cut into rings, half rings or slices.

Step 3: serve fried bream.

Fried dorado is served hot as a second course. This fish can be served as a side dish with any stewed vegetables, fresh vegetable salad, boiled rice or potatoes. Also, such a fish can be the main everyday dish and complement boiled cereals, pasta, mashed potatoes, and fried potatoes with its taste. This type of fish is pleasant to savor with dry white or semi-sweet wine. Ardent opponents of alcohol can wash this dish down with lemon or orange juice. Tasty, not expensive and healthy! Bon appetit!

- − You can fry any type of fish in the same way.

- − The set of spices in this dish is not important; you can marinate the fish in any spices you like that are suitable for fish dishes.

- − Fish marinated in the manner described above can be baked in the oven or grilled.

- − To fry fish, you can use types of oil such as olive, corn or butter.

- − Sauces such as tomato, apricot, rusk, egg, garlic, mustard and many others are perfect for this dish.

- − If you don't mind the smell of this freshwater fish, you can skip sprinkling it with lemon juice.

- − If you don’t have wheat flour on hand when preparing sea bream, you can use breadcrumbs or corn flour. If you don’t have these ingredients, grind regular bread in a blender and envelop the fish in it; the crumbs will stick perfectly to the body of the sea bream, which will be moistened with lemon juice.

“Dorada” is translated from Spanish as “golden”; the fish was named so because of the orange-golden stripe that is located between its eyes. But it attracts gourmets and cooks from all over the world not because of its unusual color or name, but because of its tender, nutritious and very tasty meat. Cooking dorado is not difficult, everything suits it: frying, boiling, stewing, baking. In some regions it is even eaten raw. This Mediterranean fish goes well with almost any side dishes, seasonings and sauces.

How to clean a dorado
This fish is easy to clean, since its scales are quite soft and small. It can be scraped off with a regular knife or a special one for cleaning fish. Start cleaning from the tail and gradually move towards the head, freeing the skin of the fish from all scales. If you are afraid that your whole kitchen will be covered in scales, then clean the fish in water, placing it in a large deep bowl with a knife.

Now, with a sharp knife, cut the belly of the fish, from the head to the fin, and remove all the insides. It is also better to get rid of the black film that lines the cavity, otherwise the fish may taste bitter after cooking. Clean it with a small knife under running cold water. The fins can be trimmed with kitchen scissors. The head of the fish is usually not removed before frying, although it is possible to fry fish without the head if desired.

After cleaning, rinse the fish thoroughly again under running water and pat dry with paper towels to remove excess moisture.

The easiest way to fry fish
Make transverse notches with a sharp knife on the body of the fish. Four to five notches will be enough. They are needed so that salt, oil and seasonings penetrate into the thickness of the meat. Rub the fish with salt and roll in flour.

Heat a little vegetable oil in a thick-bottomed frying pan. Place the fish in a hot frying pan and fry on each side until golden brown. If the fish is large, then you can then cover it with a lid and leave it on low heat for 15-20 minutes so that it cooks from the inside. Another option is to put the pan with the fish in the oven for a few minutes for the same purpose.

To give the fish additional flavor, before frying, you can cut a small lemon into slices, remove the seeds and fry in vegetable oil for about three minutes on each side. When you fry fish in the same oil, it will acquire a pleasant lemon flavor.

If you want the fish to have a softer, creamy taste, fry in melted butter. Regular butter will not work; the fish will burn on it. But olive is also a good option for those who like its taste.

Marinated dorado
To make the sea bream meat more juicy and to give it additional flavor, the fish can be marinated before frying. The main component of the marinade is lemon juice. Additional – various spices. You can use a ready-made set of seasonings for fish or make it yourself, according to your taste. Recommended option: sweet paprika powder, black pepper, dried tarragon, salt.

Mix all the seasonings and thoroughly rub the fish carcass with them, inside and out. After this, place the fish in a deep bowl and pour over lemon juice. For small fish weighing 300-400 g, juice from half a lemon is enough. Cover the bowl with fish and place it in the refrigerator. It is enough to marinate the fish for 30-40 minutes, but, if desired, you can leave it for a longer time, for example, overnight. In this case, you should take half as much lemon juice, otherwise the fish may turn out too sour.

The pickled dorada, as in the previous recipe, is rolled in flour and fried in oil.

Fish stuffed with garlic and herbs
If you place a set of herbs and spices in the belly of a sea bream before frying, the result will be unusual and very tasty. As an option for filling the fish, you can use a mixture of chopped garlic (passed through a press or finely chopped), chopped rosemary, tarragon, parsley or dill. You can take one herb from those listed, or you can make a combination of two or more, according to your taste. Don't forget to add salt.

The prepared mixture is placed in the belly of the cleaned fish, after which it can be marinated or fried immediately. In order for the fish to be saturated with aromatic seasonings, after preliminary frying on both sides until golden brown, it must be simmered under the lid for at least twenty minutes.

Dorado in breadcrumbs
If the fish is large, you can cut it into pieces and fry it in breadcrumbs. To do this, remove the head from the cleaned fish and cut the body with a large knife into pieces 3-4 cm in size. Prepare breadcrumbs: add salt, pepper, and, if desired, other spices. Pour flour into a separate bowl. Beat the egg with a whisk.

Heat a frying pan with vegetable oil and then carry out the operations in the following sequence: take a piece of fish, roll it in flour, shake off the excess, dip it in a beaten egg, and then place it in breadcrumbs. Now you can fry. Turn the fish pieces over so they are browned on all sides.

Serve the finished fish with mashed potatoes, rice, stewed or fresh vegetables and, of course, herbs. Bon appetit!