Dorade (gilt-head bream) is a fish that is frequently found on the dinner tables of people who want to cook at home but prefer something with fewer bones to pick through the meal. Despite the fact that this fish meat is delectable and has a distinct flavor, you don’t need much to make it taste divine. You will not go wrong with it because it is an elegant choice for a fish dish. Let’s take a look at some delicious recipes that you can try out together.
Dorade with tomato sauce and potatoes
Dorade goes well with tomato sauce, and if you’re looking for a side dish that’s simple to prepare, potatoes are a great choice. It is possible that you have already guessed that this recipe is divided into two parts: one involving the tomato sauce and the other involving the gilt-head bream and the potatoes that are baked in the oven together.
This recipe calls for the following ingredients, which you can find below. Cherry tomatoes (one large tall cup of them), pine nuts, golden raisins, and olive oil (each of the last three ingredients in 3-spoon quantities), as well as a few spices such as salt, pepper flakes, chopped mint, grated garlic, capers, and vinegar, will be needed to make the tomato sauce for the pasta.
If you want to bring this dish to a get-together with friends and family, two pounds of potatoes and eight fillets of gilt-head bream will suffice to make enough for eight servings. Included are a sufficient amount of olive oil to drizzle over the potatoes, as well as a cup of dry wine (white), as well as additional ingredients that will enhance the flavor of the fish and the potatoes. Make sure you have some sliced lemons on hand, as well as some ground pepper, mint, and garlic, as well as a couple of bay leaves, before you begin.
When making the tomato sauce, start with the pine nuts and work your way up. For a few minutes, roast them on a baking sheet in a preheated oven on a low heat. The tomatoes must also be roasted with a tablespoon of olive oil and a pinch of salt before being used in the recipe. Keep in mind that these ingredients must be allowed to cool for a short period of time before continuing.
The golden raisins must be allowed to soften in a medium-sized mixing bowl with boiling water pouring over them. Once they’re plump and ready, combine them with the rest of the spices and the pine nuts and cook until fragrant. Ensure that you do not overstir the tomatoes when you are pouring the mixture over them. This will allow you to keep the tomatoes looking attractive and tasty.
Preheat the oven to 425 degrees Fahrenheit for the rest of the ingredients. The potatoes must be boiled for approximately 15 minutes in salted water before serving. However, you do not have to cook them until they are completely tender; in fact, they only need to be slightly tender. After they have cooled sufficiently, cut them into slices and drizzle them with the lemon juice, mint, garlic, bay leaves, and the olive oil. Pour in the cup of wine at the end, season with salt and pepper, and serve immediately.
The fillets of gilt-head bream must be seasoned with salt and pepper before cooking. Place them on top of the potatoes with the skins facing up, and drizzle more olive oil on top of them. The resulting assembly must be roasted in the oven for 12-18 minutes before serving.
Once everything is ready, transfer each fillet to a plate with plenty of potatoes and a drizzle of tomato sauce for extra flavor and color before serving. Guaranteed, your gilt-head bream dish will leave a lasting impression on your dinner guests.
Royal gilt-head bream with Citronelle
If you want to give your dish a little more flavor while also giving it a little bit of an exotic flair, this Thai-inspired recipe would be a good choice. The fish that will be used in this recipe, royal dorade, already has an Asian flavor to it, which can only be enhanced by the addition of Citronelle, which will give it the necessary Thai flair for a fantastic taste.
If you want to make three servings of this dish, you’ll need three dorades (because one fish is sufficient for one person), one lime to add even more lemony highlights, Thai Citronelle, and a lemon. When it comes to spices, you will need the following ingredients: sea salt, garlic, chili peppers, pepper, rosemary, and other aromatic herbs such as mint, parsley, and basil, among others. You will enjoy your gilt-head bream even more as a result of the flavor combination you have created, and your guests will enjoy it even more if you serve it to them.
For this recipe, it is preferable if you can get hold of some fresh fish. Make sure to wash it thoroughly, both inside and out, before stuffing the belly of each fish with rosemary, garlic, and half of the Citronelle you have left over from the previous recipe. Season the outside of the chicken with salt, a pinch of pepper, and a sprinkling of lemon zest.
Prepare a marinade with a cup of water and the remaining Citronelle in a pan, then add the fish and cover with aluminum foil. Allow it to rest for about half an hour at room temperature before putting it in the oven to bake. Add the lime zest and a squeeze or two more of lemon. Cover the fish with aluminum foil and bake them for about 20 minutes, then remove the foil and bake them for another 10 to 15 minutes until they are cooked through.
When they’re finished, transfer the gilt-head bream to serving plates and drizzle with additional lemon juice. Add the finely chopped aromatic herbs and a little of the sauce from the pan and mix well. Serve this dish with side dishes such as roasted vegetables, but you can also serve it with salad on the side if you prefer.
Dorado under salt
Are you looking for a recipe that is simple to prepare? You will not need to make complicated sauces or have the culinary skills of a professional chef for this one. You’ll need the following ingredients to make this dish: Three gilt-head breams, one lemon, a generous amount of salt, and a generous amount of dried or fresh herbs, such as thyme, rosemary, and basil, as well as any other herbs you desire.
Make sure to thoroughly clean the fish on the inside and the outside. Set aside the fish to marinate in a mixture of lemon juice and the herbs mentioned earlier. A third of the salt should be added to a pan at this point. Place the fish on top of the thick layer of salt and cover everything with salt, with the exception of the heads and the tails, until the fish is completely covered with salt. Preheat the oven to 400°F and roast for 40 minutes. As soon as the fish is finished, make sure to remove the salt from it and serve it with herbs and salad.
Dorade with figs, almonds, and olives
You should be aware that gilt-head bream can be used in a variety of exotic and even daring combinations, which is something you should be aware of. Check out the recipe below for something that is perfect for when you are in the mood for something a little more extravagant.
This recipe calls for four medium-sized gilt-head breams, which can be purchased at your local fish market. Before using them in the recipe, make sure they have been thoroughly rinsed, scaled, and patted dry before proceeding. A quarter-cup of extra-virgin olive oil, as well as plenty of kosher salt, should be included in the recipe. When it comes to spices, rosemary leaves are a good choice, and that is where you should stop because we will be adding the more exotic ingredients shortly.
You’ll need five Turkish figs for this recipe, but make sure they’re still a little moist when you use them so they don’t dry out too quickly. Alternatively, you can place them in a small amount of water to rehydrate them. Take a half-cup of Castelvetrano olives and two tablespoons of chopped almonds and mix them together in a bowl. The only other ingredients you’ll need are a quarter cup of dry wine (preferably white) and a couple of lemon wedges, which will be used as garnishes and to add a little extra flavor.
Although the recipe itself is not pretentious, it is simple to prepare once you have all of the necessary ingredients on hand. In a baking pan, drizzle about a quarter of the olive oil and arrange the fish on top, surrounded by all of the other ingredients, which include the figs, the olives, the almonds, and the rosemary leaves. Bake for about 20 minutes. Keep in mind that you should not skimp on the salt when seasoning this dish.
Using the remaining olive oil, spread it on top of the fish and then drizzle it with the wine. Roasting the fish in the oven for approximately 30 minutes will allow you to transfer the fish to serving plates and serve it with lemon wedges on the side. This recipe is perfect for a light dinner that can be served with a red blend to complement it.
Dorade stuffed with vegetables
This is yet another simple and delectable recipe that you can prepare at your leisure. Before stuffing the fish, make sure that all of the pieces have been thoroughly rinsed and cleaned. If you’re looking for stuffing recipes, there’s nothing particularly difficult to make here. One onion, chopped into rings and softened in a little olive oil will suffice for this recipe. Later, add some tomatoes and continue cooking until everything is tender, about 30 minutes more. Prepare some red peppers by julienne-slicing them and grilling them for ten minutes on each side.
Season the vegetables with salt and pepper before serving. Adding a pinch of ginger to your recipe is a good idea if you are looking for something a little more exotic. Stuff the fish’s bellies with this mixture and bake them for about 30 minutes wrapped in aluminum foil.