Dorado in the oven
Someone may fish day - Thursday or Friday. We, well, it turned out, usually Saturday morning. Output, you can sleep an extra hour or so, and then, in any case, you have to go to the grocery store for the next week, or will we drink water with lemon. As they say, there is no third. Features of life in the modern city ...
For these reasons, on Saturday morning, convenient to cook fish. Fish dishes are delicious, nutritious and prepared very quickly. That's it!
Today prepared Dorado. By the way, still have not convinced me that we should talk dorado. Golden Ocean Fish SPAR (Sparus aurata), in other words "sea bream," its name "dorado" taken from the ancient Roman d'oro - gold. This fish on the head between the eyes golden brown stain. And the term dorado - Spanish translated as "golden". The legendary "Gold Country", which sought the Spanish conquistadors - El Dorado. And the District of California with the same name at the lake Lake Tahoe, in the mountains - I drove there one day. So why the "Dorado"? God be with him. How not to name it - the other fish will not.
Dodaro cooked in different ways. Frankly, I have never eaten cooked fish taste good. A feeling that can not spoil the dorado. But it is my belief that the simpler recipes for dorado and cooking process easier, the tastier. Famous dish Bream on a bed of vegetables. Just very tasty fish. Or just grilled dorado, With a sauce of citrus, lime better. It's worth it to try and fall in love.
Very simple to prepare dorado by conventional roasting, without any frills. Baking in the oven is due to the dry heat. Fish is not cooked and boiling in the released fluid. Bake better in terms of reducing calories, because during the usual frying fish, uses quite a significant amount of fat. Especially when frying in oil. Cooking in foil Dorado - in my opinion, the fish get watery, by vapor collected inside the foil.
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Dorado in the oven. Home recipe
- Output: Serves 2
- Preparation: 30 min
- Preparation: 30 min
- Ready in: 1:00
Baked dorado, with a minimum of fat and spices - a very simple and delicious. A great option for a Saturday breakfast
- 2 pieces Dorado (0.5 kg)
- 2 pieces Tomatoes
- 1 clove Garlic
- 70 ml Olive oil
- 1 pc Bow
- to taste Spices: sea salt, black pepper and sweet peas, dried aromatic herbs, bay leaf
- for decoration Lemon, parsley
Dorado, tomato, onion, a little olive oil and spices
- Dorado have thawed. Should not be "fast" thawed, especially in the microwave. Better in the evening to pull the fish out of the freezer and the refrigerator to pass. By morning Dorado will be ready for cooking. By the way, is defrosted in a sealed plastic bag, or fish scales, and will cleave poorly cleaned. By the way I first considered the very spot on the head, which owes its name to the fish.
By the way I first considered the very spot on the head, which owes its name to the fish
- Carefully clean the fish on the scales, not cutting off the fins and tail. Gut, cutting the belly with a sharp knife. In the interior of the dorado is very high in fat, it should be removed. Also remove the gills, do not cut off your head. Next, use kitchen scissors and a knife to cut the spine and remove large bones. Make the sides of the fish with 3-4 transverse or oblique incisions. Shallow - 10 mm is sufficient. So, first, the fish is better prosolitsya. Second, the fish will not skukozhilas during cooking.
Gut the fish, remove the backbone, sprinkle with spices and vdelt negubokie cuts on the sides
- In a mortar and grind spices. Recommend at third teaspoon pepper colored peas, beans, coriander, dried herbs. Add 0.5 tsp salt (sea) and 2-3 pea allspice. After grinding will aromatic blend of spices for fish. However, on the part I do not insist on your discretion. Sprinkle fish inside spices, and a bit of skin. Leave the fish to lie down, while there will be fried onions - about 15 minutes.
- Peel and chop the onion rings. On a skillet heat 2 tablespoons olive oil (about 30-35 ml) and fry the onions in it until golden brown. You can cover the pan with a lid and cook onions over medium heat, stirring frequently. Bow got sweet and tasty.
Peel and chop the onion into rings
- Fried onions fill the inner cavity dorado, spreading a uniform layer of onions. Put inside the fish, one bay leaf.
Fried onions fill the inner cavity dorado
- The bottom of a baking dish greased with vegetable oil - quite a bit, and put a leaf of parchment paper or baking paper. Grease the paper with vegetable oil to make it a little greasy. In general, the oil has to go up to 1 tsp
- One tomato slice on a plate thickness of 4-5 mm. And lay the slices on paper in a single layer. Strictly speaking, this is not so much "for the recipe," but for the fact that the fish does not stick to the form and paper. Tomatoes a little salt.
On the bottom of ulodit parchment, oiled and sliced tomatoes
- Put on top of the fish. Clean the garlic clove, finely grate it, or grind in a mortar, and lightly oil the surface of the fish, making sure garlic stuck lumps. Remnants of olive oil (it should remain around 1 tbsp) fish oil, not missing, the entire surface is covered with fish Ball film of olive oil.
- Second tomato slices cut and put in the spaces between dorado.
Put in the form of dorado and tomato slices
- Put the form of fish in a preheated 200-210 degree oven. Bake for 30 minutes. Next you need to assess the readiness of the fish, if necessary - to add cooking time. But usually half an hour is enough.
Put the form of fish in a preheated 200-210 degree oven. Bake for 30 minutes
- Cook the fish gently so as not collapsed, to pass on to a plate, add slices of grilled tomato and a little parsley. At the request of fashionable pour bream with lemon juice, it enhances the taste.
Cooked fish pass on the plate
- Serve very hot, piping-hot.
Serve very hot
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