STEP 1

For minced carp: scroll all ingredients throughelectromeat grindermix well and put in the refrigerator.

STEP 2

For a vegetable side dish: cut the carrots into slices, brush with olive oil and fry in a dry, hot frying pan until a rich orange color. Add butter, minced garlic, leek, thyme, radish. Salt the vegetable mixture and pour in the chicken broth. Simmer until vegetables are ready.

STEP 3

For berblanc sauce: fry chopped shallots in oil, add wine, reduce by half, add yuzu vinegar and cream, reduce. Add the blanched spinach to the mixture and chop well.submersibleblender. Then add butter and salt to taste.

STEP 4

Rinse potatoes, peel, boil until tender in salted water. Make mashed potatoes from boiled potatoes, add onion confiture, butter, cream and beat well with a whisk. After that, add cuttlefish ink to the puree and mix thoroughly.

STEP 5

Rinse the sea bass, clean, cut into pieces of 60 g each. Attach minced carp to the pieces of sea bass (60 g of minced meat per piece). Fry on the side of the sea bass until golden brown, then on the side of the minced meat and bring to readiness in an oven preheated to 180 degrees for 5 minutes.

STEP 6

Put a vegetable side dish, mashed potatoes and sea bass with minced carp on a dish. Pour the finished dish with Berblanc sauce and garnish with basil.

Ingredients:

1 gilthead (1 kg)
1 orange
1 leek
2 tbsp. l. extra virgin olive oil
100 ml dry white wine
salt, freshly ground black pepper to taste

Cooking:

Dorado clean, gut, rinse, put in a refractory form. Cut the white part of the leek in half lengthwise and cut into thin half rings, spread around the sea bream. Squeeze orange juice, mix with wine and olive oil, pour sea bream. Preheat the oven to 200°C. Salt and pepper the dorado on top, put in the oven for 20 minutes. Remove the finished gilthead from the oven, remove the skin. Put the sea bream on a dish, pour over the sauce and serve.

Dorada steamed with shrimps

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leek - 100 g


Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp. l.
Lemon (juice) - 1 pc.
Salt - to taste
Pepper - to taste

Cooking:

1. Prepare the ingredients.

Dorada steamed with shrimps

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leek - 100 g
Lemongrass (lemongrass stalk) - 1 pc.
Tiger prawns (headless) - 8 pcs.
Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp. l.
Lemon (juice) - 1 pc.
Salt - to taste
Pepper - to taste

Cooking:

1. Prepare the ingredients.
2. Make incisions on the back of the gilthead, remove the insides, gills. Rinse gutted fish under running water.
3. Stuff the fish with leek, pickled ginger, shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.
4. Pour water into the wok below the level of the steaming grate. Lay the bamboo leaves on the grill. On the leaves...

Dorada steamed with shrimps

Ingredients:

Dorada - 2 pcs.
Asparagus (young) - 120 g
Leek - 100 g
Lemongrass (lemongrass stalk) - 1 pc.
Tiger prawns (headless) - 8 pcs.
Pickled ginger - 20 g
Bamboo (leaves) - 4 pcs.
Soy sauce - 1 tbsp. l.
Lemon (juice) - 1 pc.
Salt - to taste
Pepper - to taste

Cooking:

1. Prepare the ingredients.
2. Make incisions on the back of the gilthead, remove the insides, gills. Rinse gutted fish under running water.
3. Stuff the fish with leek, pickled ginger, shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.
4. Pour water into the wok below the level of the steaming grate. Lay the bamboo leaves on the grill. On the leaves...

Dorada on tomatoes with potatoes

for 2 servings
Cooking time - 1 hour.

Dorada - 2 pieces
Tomatoes - 300 g
Onion - 1 head
Garlic - 2 cloves
Rosemary fresh - 2 stalks
Olive oil - 5 tablespoons
Parsley - 1 bunch

Sauté chopped onion and thin slices of garlic in olive oil. Peel the tomatoes from the skin. Cut into half rings. Add to onion and garlic. Salt and pepper. Simmer until done.

Put the resulting mass on a baking sheet, place the gilthead on top. Season the fish with salt, pepper and brush with olive oil. Place a sprig of rosemary in the belly. Along the free perimeter of the baking sheet, place 1 cm thick oiled potato rings.

Bake in the oven at 200 degrees. Turn over after 15 minutes. After another 15 minutes, switch the stove to grill mode and bring the dish to a golden color.
Serve sprinkled with chopped parsley and lemon wedges.

Dorada

Ingredients 2 servings
Dorada 1 piece
Sea salt 500 g
Lemons 3 pieces

1. Free the dorada fish from the insides, leave the head and tail in their places.
2. Sprinkle 500 grams of salt evenly on a baking sheet. Cover the salt with lemon slices over the entire surface of the salt.
3. Put a slice of lemon under the gills of the fish. Put the fish on a baking sheet (directly on the lemon slices). You can add a couple of thin slices of lemon on top. Rosemary leaves can be added to taste.
4. Put in the oven for 50 minutes at a temperature of 125-130 degrees top and bottom heat.
5. Take it out of the oven and enjoy the amazing and tender gilthead fish meat!
* Lemon can be replaced with grapefruit. Also delicious!

TOP 7 BAKED FISH RECIPES????

1) Salmon in coconut milk

INGREDIENTS:
● 1 kg salmon steaks
● 400 ml coconut milk
● 1 tbsp. coconut flakes
● 1 tsp. ground ginger
● small chili pepper

● green onion
● salt
● pepper

COOKING:
Step 1 Finely chop the onion.



Step 5 Stir.
Step 6 Lay out the salmon.
Salt, pepper.
Step 7 Cover with a lid.
Simmer for about 5 minutes.
Step 8 Turn over.
Step 9 Cover.
Simmer for about 5 more minutes.

Dorado with rosemary in foil?

(B/W/U - 16.0/ 4.8/ 0.5)

INGREDIENTS (for 2 servings):
- 1/2 lemon
- sea salt
- seasoning for fish
For the marinade
- 2 tsp olive oil
- 1 tbsp soy sauce

RECIPE:
1) Fish...

TOP 7 BAKED FISH RECIPES?

1) Salmon in coconut milk

INGREDIENTS:
● 1 kg salmon steaks
● 400 ml coconut milk
● 1 tbsp. coconut flakes
● 1 tsp. ground ginger
● small chili pepper
● juice of half a lime (or lemon)
● green onion
● salt
● pepper

COOKING:
Step 1 Finely chop the onion.
Step 2 Chile seeds, finely chopped (only half of the chile can be used).
Step 3 Pour the milk into the pan
Step 4 Add chili, ginger, coconut.
Step 5 Stir.
Step 6 Lay out the salmon.
Salt, pepper.
Step 7 Cover with a lid.
Simmer for about 5 minutes.
Step 8 Turn over.
Step 9 Cover.
Simmer for about 5 more minutes.
Step 10 Add the onion, simmer for about 1 minute.
Step 11 Drizzle with lime juice when serving...

Dorado with rosemary in foil 🐟

Calorie content per 100 g of the finished dish is not more than 100-110 kcal
(B/W/U - 16.0/ 4.8/ 0.5)

A wonderful fish that is worth cooking on the grill or in the oven! You can cook according to this recipe not only such fish as sea bass, but also any other fish (rainbow trout, for example). The fish is very tender, tasty and the bones are easily separated from the fish itself!

📑 INGREDIENTS (for 2 servings):
- 2 fish (dorado, sea bass or rainbow trout)
- 1/2 lemon
- 4 sprigs of fresh rosemary
- sea salt
- seasoning for fish
▫ For marinade
- 2 tsp olive oil
- juice of 1/4 orange or lemon
- 1 tbsp soy sauce
- dried rosemary and basil or your favorite dried herbs

📝 RECIPE...

Dorada baked with lemon, garlic and aromatic herbs

Ingredients:

Dorada (sea bream) - 2 pcs (650 gr)
Lemon - 1 pc.
Rosemary fresh - 4 sprigs
Garlic - 1 head
Oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons
Pepper black, pink, green - to taste
Salt - to taste
Sugar - a pinch
Olive oil - 3 tablespoons

Cooking:

1. Cut the garlic cloves in half and fry lightly in olive oil.
3. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and put lemon slices into them.
4. Place fresh rosemary and garlic inside the fish.
5. Next - on a baking sheet covered with cooking paper. Drizzle the fish with the oil in which the garlic was fried. And season the fish with a pinch of sugar.
6. Bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, I bake in the "top-bottom" mode.

Bon appetit!

Baked sea bream with "candy" sauce

Ingredients for 2 servings:

Dorada weighing approximately 400 g - 2 pcs.
Lemon - 1/2 pc.
Basil and dill - 1/2 bunch
Thyme - 2 sprigs
Salt pepper

For the candy sauce:

Lemon juice (I have 1.5 lemons) - 60 ml
Sugar - 1/4 cup
Olive oil

Cooking:

1. First you need to prepare the fish. Mine, cut the belly carefully and take out the insides, wash inside, clean off the scales. We cut off all the fins, leaving only the dorsal (and tail for beauty). Dry and rub the inside with salt and pepper. We prepare the greens, wash, dry.
2. We "stuff" our fish. We put greens in the abdomen (I just folded the branches three times) and a couple of slices of lemon.
3. Heat up the pan. You can turn it on...

Dorado baked in dough

Ingredients:

Flour - 400 g
Coarse sea salt - 300 g
Rosemary - 5–7 sprigs
Water - 250 ml
Chicken eggs - 2 pcs.

Cooking:

1. Finely chop rosemary.

Dorado baked in dough

Ingredients:

Fish (dorado, sea bass, etc.) - 1 pc.
Flour - 400 g
Coarse sea salt - 300 g
Rosemary - 5–7 sprigs
Water - 250 ml
Chicken eggs - 2 pcs.
Lemon, garlic, basil, thyme

Cooking:

1. Finely chop rosemary.
2. Making the dough. Mix whites of 2 eggs with water. Mix flour with salt and rosemary, pour in water with proteins. Knead the dough and add 1 yolk to it. The finished dough should not stick to your hands, so if necessary, add more flour. Cover the dough with cling film and put in the refrigerator for half an hour.
3. Gut the fish. Scales can be left. In the finished dish, it will stick to the dough and be removed along with it.
4. Divide the dough into 2 parts and roll out to a thickness of 5–10 mm. One...

Moroccan dorada in the oven

INGREDIENTS
cilantro - 1 bunch
salt - to taste
2 giltheads weighing 450 g each
pitted olives - 12 pcs.
olive oil - 100 ml
ground sweet paprika - 1 tbsp. l.
a pinch of sugar
lemons - 2 pcs.

COOKING METHOD
The day before, wash the lemons, scald with boiling water and cut into thin circles. Remove bones. Put the mugs in a bowl, sprinkling them with a little salt. Cover and leave at room temperature overnight.

The next day, clean the fish from scales and entrails, leaving heads, tails and fins. Thoroughly wash the carcasses inside and out, dry. Rub with salt and pepper.

Cooking:

1. Marinate the fish in turmeric, vinegar and salt for 10 minutes.
2. Heat the oil in a frying pan, fry the fish for 2 minutes on each side.
3. In a separate bowl, mix mustard seeds, cardamom, cloves and cinnamon. Add chopped onions, tomatoes, ginger, garlic, chili and curry leaves. Simmer vegetables for 5 minutes over medium heat.
4. Pour in the milk and season with salt. Boil milk for 3 minutes.
5. Add the fish and simmer it in the sauce for 10 minutes.

Bon Appetit!

23.02.2015

Dorado fish dishes are an adornment of any table, they are widely used in dietary and clinical nutrition, they are an indispensable product for pregnant women, the elderly and children. This is due to the fact that the proteins contained in dorado are much easier to digest by our body.

In addition, fish is rich in vitamin A and polyunsaturated acids, among which omega-3s are distinguished, which are responsible for intercellular processes that reduce the risk of cardiovascular and cancerous diseases.

Dorado is especially appreciated for the high content of iodine in its meat. This fish is a real champion among its own kind. In this, it is ahead of even such iodine-rich fish as perch (60 mcg) and mackerel (45 mcg).

Scientists believe that people who prefer fish, including dorado, take care of their health much more than those who love meat.

1. Grilled dorado

Ingredients:

• dorado (or trout, sea bass, pike perch) - 2 pcs. ;
• rosemary -3-4 sprigs;
• lime (or lemon) - 1 pc. ;
• salt - to taste;
• vegetable oil.

Cooking: juicy fish with a delicious golden crust, with a smoky flavor. Of course, you can simply bake the fish in the oven, but it will be a completely different recipe and taste. Cut the lime into circles, cut each circle into two parts.

Clean the fish, remove the entrails and gills. Put rosemary inside the fish. Also, put 1-2 lime slices inside the fish. Salt the fish. Lubricate with vegetable oil. Place the fish on the grill rack. Grill over hot coals until golden brown (about 7-10 minutes). Turn over, fry on the other side.

2. Dorada baked with lemon and aromatic herbs

Ingredients:

• sea ​​bream (sea bream) - 2 pcs. ;
• lemon - 1 pc. ;
• fresh rosemary - 4 sprigs;
• garlic - 1 head;
• oregano, thyme, sage, basil, marjoram (dried) - 1-2 teaspoons;
• black, pink, green pepper - to taste;
• salt - to taste;
• sugar - a pinch;
• olive oil - 3 tablespoons.

Cooking: cut the garlic cloves in half and fry lightly in olive oil. Season the fish with salt, herbs, freshly ground pepper mixture and oil. Make deep transverse cuts on one side of the carcass and put lemon slices into them.

Put fresh rosemary and garlic inside the fish. Next - on a baking sheet covered with cooking paper. Drizzle the fish with the oil in which the garlic was fried. And season the fish with a pinch of sugar. We bake for 25-35 minutes at a temperature of 210 degrees, I have an electric oven, I bake in the “top-bottom” mode.

3. Dorada baked in the oven

Ingredients:

• dorada - 4 pcs. ;
• lemon - 2 pcs. ;
• fresh rosemary - 3 sprigs;
• garlic - 5 cloves;
• Provencal herbs - to taste;
• pepper, salt - to taste.

Cooking: Cut the garlic cloves in half and lightly brown in olive oil. Season the fish with salt, herbs and pepper. Make cross cuts on one side of the carcass and put lemon slices into them. Put fresh rosemary and garlic inside the fish.

Cover the baking sheet with paper, put the fish, coat with oil, in which the garlic was fried. In the oven for 20 minutes at 190 degrees.

4. Dorada in ginger-mint marinade

Ingredients:

• dorada - 2 pcs. ;
• ginger - to taste;
• mint - to taste;
• cilantro, grape leaves - to taste;
• lemon - 2 pcs. ;
• salt, pepper and vegetable oil.

Cooking: First of all, gut and clean the fish. Grate the ginger. Grind mint with sea salt and vegetable oil in a mortar. Mix with ginger.

We coat all our fish with the resulting mass, soak our salted grape leaves in cold water for 20 minutes. Cut the lemons. Instead of cut gills, we insert lemons into the fish, as well as a sprig of mint and cilantro in the belly!

We wrap the fish in leaves on all sides. And in the oven at 190 degrees for about 20 minutes. We take it out - the leaves have dried up, but we no longer need them, they gave their flavor to the fish. We remove the leaves, put them on a plate, and put the garnish.

5. Dorada with fennel and tomato salad garnish

Ingredients:

• dorada - 1 pc. ;
• green pepper - 1 pc. ;
• fennel, thyme, basil, parsley - to taste;
• wine white vinegar.

Cooking: green pepper cut in half, cleared of seeds. Fennel I went to three different elements. The top (delicate greens for a salad garnish), the middle half rings in the belly of the fish, and the hard part down - under the fish. I made a mixture of dried herbs (thyme, basil, parsley), chopped green peppers.

We make shallow cuts on the fish so that the flesh is saturated with aromas, tastes, and in order to make it more convenient to cut it on a plate later! Lubricate the carcass with salt and pepper, put our prepared mixture into the cuts. The baking sheet itself is lightly greased with olive oil, hard parts of fennel are laid out below, which are not suitable for eating, from below they give their juice, aroma, and do not allow the fish to stick to the baking sheet.
Here's another. From above, I pour a little more oil on the fish itself. For crust.

Fish in the oven, and themselves for a side salad. Cut the tomatoes in half, remove the inner part and cut into cubes. A bit of the green part of the fennel, some of the remaining green pepper, dry basil and season it not with salt, but with wine white vinegar and olive oil.

6. Dorada steamed with shrimp

Ingredients:

• dorada - 2 pcs. ;
• asparagus (young) - 120 g;
• leek - 100 g;
• lemongrass (lemongrass stalk) - 1 pc. ;
• tiger prawns (headless) - 8 pcs. ;
• ginger (pickled) - 20 g;
• bamboo (leaves) - 4 pcs. ;
• soy sauce - 1 tbsp. l. ;
• lemon (juice) - 1 pc. ;
• salt, pepper - to taste.

Cooking: make incisions on the back of the gilthead, remove the insides, gills. Rinse gutted fish under running water.

Stuff the fish with leek, pickled ginger, shrimp. Add lemongrass stem, soy sauce, lemon juice, salt and pepper to taste.

Pour water into the wok below the level of the steaming grate. Lay the bamboo leaves on the grill. Put the fish on the leaves. Close the lid, reduce the heat to a minimum. Cook for a couple of 10 minutes.

Advice. If you don't have a wok pan, cook in a double boiler.

3 minutes before done add the asparagus. Dorada steamed with shrimp and asparagus is ready.

7. Dorada baked with cilantro and tarragon.

Ingredients:

• dorada - 4 pcs. ;
• juice of one lemon
• dry red chili pepper, coarsely chopped
• salt - to taste.

For filling:

• cilantro - 1 bunch;
• tarragon - 3 branches;
• onion - 1 pc. ;
• olive oil (vegetable) - 2 tbsp. ;
• freshly ground black pepper - to taste.

Cooking: salt the fish, sprinkle with lemon juice and add flakes of red hot pepper. Leave the fish to marinate for 1 hour.

For filling: chop the onion (very finely). Finely chop the greens as well. Connect. Add pepper and 2 tbsp. olive (vegetable) oil, mix. Preheat the oven to 180 degrees.

Lubricate the form generously with vegetable oil. Stuff the fish with cooked herbs. Put the fish in the oven for about 30 minutes until done.

8. Baked sea bream with "candy" sauce

Ingredients:

• sea ​​bream weighing approximately 400 g - 2 pcs. ;
• lemon - 1/2 pc. ;
• basil and dill - 1/2 bunch;
• thyme - 2 branches;
• salt, pepper - to taste.

For the candy sauce:

• lemon juice (I have 1.5 lemons) - 60 ml;
• sugar - 1/4 cup;
• olive oil.

Cooking: First you need to prepare the fish. Mine, cut the belly carefully and take out the insides, wash inside, clean off the scales. We cut off all the fins, leaving only the dorsal (and tail for beauty). Dry and rub the inside with salt and pepper. We prepare the greens, wash, dry.

We “stuff” our fish. We put greens in the abdomen (I just folded the branches three times) and a couple of slices of lemon.

We heat up the pan. You can already turn on the oven to 190 degrees. We put parchment greased with olive oil on a preheated pan, and fish on it. And fry for 3-4 minutes on each side.

After that, on the same parchment, we transfer it to a baking dish (or a deep baking sheet) and send it to the oven for 5 minutes. Everything, the fish is ready!

Now the sauce. We cook the sauce. To do this, mix lemon juice and sugar in a saucepan, bring to a boil and cook for 2-3 minutes until the sugar dissolves. The mixture will boil down a little, add the same amount of olive oil as the amount of boiled sauce we have. Remove from heat and stir-mix, the mixture should thicken a little (it will thicken at all). I served the sauce with lemon halves. It is better to serve such a fish with a light side dish of a mixture of lettuce, sun-dried tomatoes or peppers, olives.

9. Baked sea bream with lemon

Ingredients:

• sea ​​bream or pike perch - 700 g;
• lemon - 1 pc. ;
• olive oil - 50 ml;
• greens - 1 bunch;
• garlic - 3 cloves;
• salt, pepper - to taste.

Cooking: finely chop the herbs and garlic. Peel the lemon rind and mix with olive oil. Add herbs and garlic, salt and pepper. Lubricate the cleaned and gutted fish with the resulting marinade. Place in refrigerator for 30 minutes.

Put the fish in a baking dish. Bake at 180 degrees for 35-40 minutes.

10. Baked sea bream in foil with onions

Ingredients:

• sea ​​bream (400 g) - 1 pc. ;
• red onion - 1 pc. ;
• onion - 1 pc. ;
• tomatoes - 1-2 pcs. ;
• lemon - 1/2 pc. ;
• olive oil - to taste;
• salt, pepper - to taste;
• green basil - for decoration.

Cooking: chop the onion into thin half rings. Cut a bunch of green onions into two parts - green and white. Cut the tomatoes into thin circles.

Grate the sea bream with black pepper and salt. Place the white part of the green onion inside the fish. Roll up the foil envelope. At the bottom of the envelope put tomatoes and onion half rings. Place the fish on top and cover with green onion feathers.

Drizzle the sea bream with olive oil and lemon juice, close the envelope tightly. Bake the fish in an oven preheated to 180 C for about 40 minutes. Garnish with green basil when serving.

Bon Appetit!

• Dorado 1 piece weighing about 350-450 g.
• 1 tsp small capers
• 40 g pitted olives
• 5 st. l. olive oil
• 70 ml. dry white wine
• 8 g parsley
• 140 g cherry tomato
• 2 garlic cloves

Recipe

Before cutting the fish into fillets, it is necessary to completely clean it from scales, then rinse it under running water and dry it. Remove the bones from the fillet, drizzle with olive oil and grate with pepper to taste.

Cut the parsley into thin strips, the garlic into thin slices, and the olives in half lengthwise. You can (but don't have to) chop the capers.

Put a wide frying pan on heating and put cherry tomatoes there. If they are on a branch, then leave it that way. This will positively affect the appearance of the dish.

Roast the tomatoes for 5-7 minutes until black cookies appear on the barrels. Reduce the heat and add the garlic, olives, capers and fillet skin side up to the pan and fry for 2-3 minutes.

The moment of truth: it is important to act boldly and very quickly here!

Turn the fillet skin side down, add chopped parsley, pour in all the wine and close the lid.

The fish will cook in wine pairs, the cherry tomatoes will burst, giving up their juice, and the greens on top will reveal their aroma. All this will happen in just 2 minutes.

Serve immediately with vegetables on a plate, fish skin side up and drizzle with garlic wine sauce.

Bon Appetit!

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