Dorado cooking time in the oven. Dorado in the oven in foil recipe with photo
Sea carp, also known as dorado or dorada (correctly and so and so) is one of the premium class fish. Dishes from it can be found in all seaside cuisines of the world. Fishing is carried out mainly in, but it is bred in many countries. Baked in its own juice, in the oven or in foil, fried in batter or cream sauce, grilled or stuffed - this fish is appreciated by lovers of seafood and simply delicious and healthy food. Any dorado recipe in the oven is, in principle, good and most often very simple - such a delicious product does not need complex accompaniment.
In nature, this fish has a very bright color - iridescent blue, green, gold or red, but after slaughter it becomes almost completely gray. Its dimensions can be gigantic, and large individuals in the shape of the head bones are somewhat reminiscent of a dolphin, for which the dorado is called a dolphin fish. On sale, the most common size range is from 500 to 700 grams. It is believed that the smaller the individual, the tastier it is.
It should be noted the unusual taste characteristics of this fish: experts say that only red mullet and several other types of lean fish can compare with it. Dorado fillet has a pleasant white, slightly pinkish hue, it is dense and at the same time tender and juicy, so you can cook it any way you like - it will retain its structure and excellent taste. And the simpler and shorter the process of cooking dorado fish in the oven, on the grill, on skewers, in a pan, the brighter its rich taste will open.
This fish is rich in micro and macro elements (iodine, phosphorus, selenium, potassium, calcium, copper and others), as well as vitamins E, D and a full range of B vitamins (B6 is contained in 20% of the daily value). It has almost all the essential amino acids in 50% of the daily value. It is worth eating to prevent heart disease, blood vessels, memory disorders, muscle dysfunction, eliminate bad cholesterol, protect bones and stop the aging process. So dorado fish should be a welcome dish on your table.
Dorado dishes are considered the most delicious in the oven in foil paper, on a baking sheet or simply on the grill. It is not worth cutting the carcass into pieces - this way it will retain a maximum of juice, especially since the fillet of this fish is almost boneless, which allows you to cook it whole. Just gut it, rinse it well and flavor it with your favorite spices.
Grilled
This very simple and at the same time incredibly tasty Sicilian version of cooking dorado in the oven, in principle, is within the power of any hostess. You can bake such fish in a baking sheet, but it is better to use a grill pan (with ribs) or just put the carcass on the grill, and substitute a container for juice from below.
Required
- prepared dorado carcass - 1 pc. (about 600 gr.);
- small lime - 1 pc. (sour lemon is also suitable);
- spinach - 0.5 bunch (about 50 gr., you can use frozen);
- fat cream - 100 ml;
- spices (black pepper, white, coarse salt, Provence herbs) - to taste;
- olive oil.
Info: Preparing dorado fish involves removing the fins with kitchen shears, removing the scales, ripping open the belly, and then removing the gills and entrails. The tail and head can be left to make the dish more juicy.
Cooking steps
- We thoroughly wash the prepared dorado fish carcass and dry it with a paper towel. We make cuts on one side.
- We rub the fish inside and out with a little olive oil, salt, chopped spices, juice of ½ lime. We insert a few slices of lime into the cuts and leave the fish to marinate for 30 minutes.
- Prepare the sauce: scald (fresh) spinach, grind it in a blender with cream, salt and a dash of lime juice.
- Pour the future sauce into a pot with a thick bottom and evaporate by half over low heat, stirring constantly. Cool to serve later with fish.
- We heat the oven to 200 ° C, the “lower heating” mode, in it we thoroughly heat the grill pan. As soon as it becomes hot, spread the dorado on it and leave it for 10 minutes. After that, turn over and cook for another 10 minutes (no more need for the fish to dry out). If the color is not golden enough, you can turn on the "top heat" and bring it to mind. Ready! Serve with sauce and any favorite side dish.
This is a great option for a "winter picnic" in the apartment, when you want to remember summer walks along the beach and visit small coastal restaurants. Be sure to treat yourself!
With village potatoes
We would not be Slavs if we didn’t manage to bake anything, including exotic dorado fish for us, in the oven with potatoes. It turns out that the British are not averse to the alliance of fish and potatoes. The proposed English recipe is exceptionally simple.
Will be needed
- prepared carcass of crucian carp (aka dorada) - 2 pcs. (about 600 gr each);
- potatoes (with a thin skin) - 4 large tubers;
- yogurt without additives - 100 ml;
- salt, spices for fish (chili pepper, coriander, nutmeg, cumin, black allspice, ground bay leaf) - to taste;
- lemon - 1 pc.;
- spices for potatoes (curry, paprika, oregano, salt);
- olive oil.
Cooking steps:
- Wash the carcasses of crucian carp, dry them, sprinkle with oil and lemon juice, make shallow cuts on the sides and rub the whole fish with salt.
- We prepare the marinade for fish: mix yogurt, salt and a little bit of all the listed spices.
- Lubricate the dorado with marinade outside and inside and leave for 20 minutes.
- Thoroughly wash and cut potatoes into slices. Add spices for potatoes and a little olive oil to it. We spread it on a baking sheet in the form of a “wreath” (in the middle there is an empty space under the fish) and put it in the oven, heated to 150 ° C, on the “lower heating” mode for 10 minutes.
- After 10 minutes, put the fish in the center of the “wreath” and bake in the oven for another 20 minutes.
Such dorado fish has a spicy-spicy taste, so it will be good for beer. You can also serve it with it to enhance the already bright taste.
Sea carp on a "cushion" of vegetables - a classic of the genre
You can cook such a dish in foil in different ways. For example, chop zucchini, potatoes into thin strips, add mushrooms, onions and bake everything together in an “envelope”. And you can do it a little easier.
Required:
- carcass (gutted, peeled from scales) dorado fish - 1 pc.;
- onion (preferably red) - 1 pc.;
- medium-sized potatoes (preferably young) - 3 pcs.;
- white wine - 200 gr.;
- garlic - 4 cloves or a pinch of dried;
- parsley - ½ bunch;
- lemon - ½ pc.;
- spices, olive oil, salt - to taste.
Cooking steps
- We flavor the carcass with oil, salt, spices, make cuts on one barrel and stuff them with lemon slices.
- Potatoes (if young, then you can not peel) cut into thin circles, onions - into thin rings.
- Spread on oiled foil in several layers of potatoes and onions. Put the fish on top.
- Finely chop the garlic, mix with chopped parsley, sprinkle with fish and vegetables. Pour a glass of white wine on top.
- Loosely (so that vegetable and wine vapors come out), close the foil envelope, put the dish in the oven. Temperature 150°C, bottom heat, estimated cooking time 30 minutes (check with potatoes).
home fish restaurant
If you like the taste of this fish - and you will, you can "invite" your family to an impromptu fish restaurant every weekend. Serve them dorado fillet with anchovy and artichokes, grilled sea bream and pesto sauce, baked gilthead bream with eggplant, tomatoes and cheese... And feel free to improvise, because this fish is extremely difficult to spoil.
The foil dorado recipe perfectly illustrates the process of slow cooking with dry heat, better known as baking, or baking, is as widespread as frying or boiling. For baking, both an oven heated to a high temperature and an oven can be used. Often this is an open grill - on coals or gas.
At one time we used a portable electric grill. A variety of products were perfectly baked on it: fish, meat, vegetables and even bread. Then we switched to a grill pan, which bakes just as well, takes up a lot less space, and is also great to clean.
For some reason, it is believed that the process of cooking barbecue is frying. I have always believed that frying implies the presence of some kind of transitional medium between the heater and the product. Most often it is fat. And the grill allows you to thermally process food only with the help of heat. However, maybe I'm wrong, I'm not strong in the intricacies of terminology.
Very interesting, and fast, there is a way to cook food by baking in a shell. The most convenient cover is aluminum foil. From Latin fulgur means lightning, which means it shines like lightning. Essentially, foil is a very thin metal film, almost like paper. The thickness of aluminum foil can be from a few micrometers to fractions of a millimeter. Usually, when they say "foil", they mean exactly aluminum, because. foil from tin is called staniol, from gold - gold leaf, from iron - tin. I read somewhere that earlier in the word "foil" the stress was on the first syllable.
Cooking food wrapped in foil by heat treatment - allows you to achieve the preservation of all the juices in the product, it does not flow out. Cooking time is greatly reduced. For example, we bake homemade boiled pork in foil at home. Although, I remember, my grandmother baked meat in a Russian oven, wrapping it in unleavened dough. Perfectly baked dorado in foil, with herbs and spices.
Today we impromptu cooked dorado, lightly stuffed with vegetables and herbs, and baked, wrapped in foil. Dorado fish is delicious, no matter how you cook it. In Bulgaria, it is called "tsepura", it is on the menu of any bistro and restaurant. Moreover, the cooking methods are very diverse. However, the most delicious or baked dorado in foil, and there is an excellent one.
Ingredients (2 servings)
- Dorado (dorada) 2 pcs
- medium red tomatoes 2-3 pcs
- Garlic 2-3 cloves
- Onion 1 pc
- cilantro or parsley (to taste) 4-5 branches
- Olive oil 4-5 tbsp. l.
- Lemon 1 pc
- Salt, colored peppercorns, coriander, dry aromatic herbs taste
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Dorado in foil. Step by step recipe
- To cook dorado in foil, the fish must be thawed. Thoroughly clean the scales. Remove entrails and gills. Clean the internal cavity from the remnants of fat, films and cartilage in the head.
Dorado, vegetables and herbs
- Peel the onion and cut into strips. Pour into the pan 2 tbsp. l. olive oil and fry the onion until golden brown. The softer and sweeter the onion, the tastier the dish will be.
Peel and cut the onion into strips, fry until golden brown
- In a mortar, grind to a state of powder peppercorns (black or multi-colored), coriander, dry herbs and salt - all in equal parts. The amount of the finished mixture is optional. For dorado, part of the mixture is used, to taste. And the remaining mixture can be used to cook any fish.
In a mortar, grind to a state of powder peppercorns (black or multi-colored), coriander, dry herbs and salt - all in equal parts
- Cut the prepared fish on the sides obliquely after 3-4 cm. Shallow, literally 5 mm. Rub the inside and sides of the fish with the spice mixture. Leave while the onion is fried and the filling is prepared.
Cut the prepared fish on the sides obliquely after 3-4 cm. Shallow, literally 5 mm. Rub the inside and sides of the fish with the spice mixture.
- When the onion is almost ready, add the diced tomato pulp, after scalding them and removing the seeds and skin. Salt a little and simmer covered for 2-3 minutes.
- Fill the inner cavity and head of the fish with the prepared onion and tomato. Put 1-2 thin circles of lemon into the inside of the fish.
Fill the inner cavity and head of the fish with the prepared onion and tomato. Put 1-2 thin slices of lemon into the inside of the fish
- Transfer the prepared fish to a sheet of foil. Peel the garlic and thinly cut into slices. Coat the fish with olive oil and spread the pieces of garlic on it. Sprinkle with chopped cilantro or parsley. Squeeze out 1 tbsp. l. lemon juice.
Transfer the prepared fish to a sheet of foil
- Wrap the fish tightly and hermetically in two layers of foil and place in a heat-resistant dish with a rim.
Wrap the fish tightly and tightly in two layers of foil.
- Put the form with the fish in a heated oven at 220 degrees for 35-40 minutes. After the specified time, unfold the foil, carefully drain the liquid from the foil and let the dorado bake for another 10 minutes.
Dorada bake in the oven at a temperature of 200 degrees -.
How to bake a sea bream in foil
Ingredients
Lemon - 1 piece
Cherry tomatoes - 20 pieces
Red onion - 2 heads
Garlic - 3 cloves
Rosemary - half a teaspoon
Oregano - a quarter teaspoon
Basil - a quarter of a teaspoon
Olive oil - 2 tablespoons
Black pepper - 1 tablespoon
Salt - 1 tablespoon
How to bake a dorado
Clean the sea bream, salt and pepper. Stuff with lemon and rosemary. Grease a baking sheet with olive oil, lay out the fish and cover with foil.
Put the dorada in the oven, heated to 200 degrees, for 30 minutes. Peel and chop the garlic and onion, cut the cherry tomatoes in half, mix with olive oil.
Take out the baking sheet with the dorado, remove the foil and put the mixture on the baking sheet with the fish. Bake at 200 degrees for another 15 minutes.
How to bake a sea bream in an air grill
Ingredients
Dorada - 2-3 pieces weighing 1 kilogram
Vegetable oil - 1 tablespoon
Salt and ground black pepper - to taste
How to bake a sea bream in an air grill
1. Peel the dorado, cut off the gills and gut, brush with oil, rub with salt and pepper.
2. Lubricate the grill grate with oil.
3. Set the air grill to medium power, for 35 minutes.
4. Put the grate with the sea bream in the air grill and press the "Start" button. :-)
Serve sea bream on lettuce leaves, with lemon juice.
- 1)
Ingredients needed for this recipe.
- 2)
And now I will tell you how to cook dorado in the oven with various vegetables. Let's tackle the fish first. We clean it well from scales and rinse. We cut off all the fins and the tip of the tail with special kitchen scissors (this unpleasant process is generally easy with them). Cut out the gills. We take out the insides by making an incision on the abdomen of the fish. Rinse the fish thoroughly inside and out. We dry it with any paper napkins of dense quality. We make 2-3 cuts with a knife across the carcass of the fish, as shown in my photo.
- 3)
All vegetables are washed and cut not too large (but not small).
- 4)
Salt the fish completely and rub with herbs (you can add pepper), including cuts. Then we insert small slices of lemon into them. Then we send vegetables to the belly of the fish. Put a few slices of tomatoes on top of the carcass.
- 5)
We take a large baking sheet and cover it with foil (in one or two layers). Lubricate it with oil. We spread the prepared dorado with vegetables. Peeled and thoroughly washed potatoes (a variety for frying) are cut into 4 parts. Then salt it and sprinkle with dried herbs. Spray with oil, be sure to mix it and spread it randomly around the fish on the same baking sheet. The fish can also be drizzled with oil and sprinkled with French herbs again. We cover all this unearthly beauty with foil and send it to the oven (180 degrees), which is already waiting to start the most pleasant process of baking this delicious fish.
- 6)
After half an hour, remove the foil and let the fish stay in the oven for another 10 minutes (without turning it off). After that, we take it out and, without delay, send the dorado with vegetables to the plates. All is ready! Now you also know how to cook a delicious dorado in the oven with vegetables. This dish can be made for dinner or even lunch. Guests will also not be ashamed to serve such a dish. They, I think, will eat it with great pleasure.
Dorado is one of the varieties of sea bream. Lives in warm seas. A distinctive feature of this fish is the presence of a crescent-shaped golden spot on the forehead. The color of the scales from the back to the abdomen smoothly changes from dark gray to silver. This fish is prepared in many countries of the world. There are many ways to cook dorado fish in the oven.
Baked dorado in the oven
You will need for 6 servings:
- dorado - 6 pcs;
- lemon - 1 pc;
- cherry tomatoes - 250 g;
- rosemary - 2 sprigs;
- dry oregano - 1 pinch;
- red onion - 2 pcs;
- dry basil - 1 pinch;
- garlic - 2 cloves;
- ground black pepper;
- oil - 2 tbsp;
- salt.
Dorado, recipe in the oven with cherry tomatoes:
- Dorado wash, peel, salt and pepper.
- Inside (in the abdomen) put a part of a sprig of rosemary, one circle of lemon (it can be cut in half for convenience).
- Cover a baking sheet with foil and lay out the fish. Dorado cover with foil.
- Put this blank for 20 minutes in a preheated oven.
- Onion cut into half rings.
- Crush the garlic cloves with a knife (flat side), then chop finely.
- Mix onion, garlic, oregano and basil, add a little salt.
- Remove the dorado from the oven, remove the foil.
- Put cherry tomatoes around the fish.
- Sprinkle the fish and tomatoes with the onion, garlic and herb mixture.
- Return the dorado to the oven, while raising the temperature to 230 ° C, for 10 minutes.
- The fish is ready.
- Carefully place the fish on a wide dish covered with lettuce leaves, lay the baked vegetables around.
- Decorate with dill.
Dorado with cheese on a vegetable pillow in the oven in foil
This recipe is not difficult to prepare. Each serving is served directly in the foil in which it was baked. You will need per serving:
- dorado - 1 pc;
- Provence herbs - 1 pinch;
- cheese - 50 g;
- oil - 2 tbsp;
- onion - 1 pc;
- carrots - 1 pc;
- fresh lemon;
- rye flour - 1 tbsp;
- salt;
- pepper.
Cooking dorado with cheese on a vegetable pillow in foil:
- Clean and wash the fish.
- Prepare a mixture for breading, to do this, mix rye flour, salt, pepper, Provence herbs.
- Roll the cooked fish in the breading mixture.
- Dorado fry.
- Cut the onion into half rings, grate the carrots.
- Fry onions and carrots separately.
- Prepare foil, put carrots, onions on it in the middle, dorado on top. Collect the edges of the foil on top in the form of a fan. You will get an improvised candy wrapper from the “truffle” candy.
- Place all portions prepared in this way on a baking sheet and place in the oven at 200°C for 15 minutes.
- remove the dorado from the oven, carefully open the foil, sprinkle each portion with lemon juice and sprinkle with grated cheese.
- Return the fish to the oven until a nice crust forms. Do not cover the foil!
Without removing the foil, transfer the finished fish to a plate. Separately serve fresh vegetables (cucumbers, cherry tomatoes).
Dorado in the oven baked with mayonnaise
This dish works well when baked and without foil. The result is a beautiful, ruddy fish. You will need:
- dorado - 6 pcs;
- mayonnaise - 3 tbsp. l;
- garlic - 2 large cloves;
- fresh lemon;
- oil - 1 tbsp;
- salt;
- pepper.
Cooking dorado in the oven baked with mayonnaise:
- Clean the fish, wash and dry with paper towels.
- Finely chop the garlic.
- Mix mayonnaise, garlic, salt, pepper.
- Coat the dorado with the prepared mixture inside and out.
- Place the fish on a baking sheet and put in a heated oven for 30 minutes. As soon as the dorado is browned to a beautiful light brown color, it is ready.
- Serve on a large flat plate with a slice of lemon. For a side dish, fresh vegetables or boiled potatoes are suitable.
Dorado baked in the oven with salt
This is an easy fish recipe. Everyone can cook dorado fish in the oven in a similar way. You only need 2 ingredients:
- salt - about 500 g;
- dorado - 6 pcs.
Cooking dorado with salt in the oven:
- Dorado cleaned, washed, dried with a paper towel.
- Salt the fish well.
- Sprinkle the baking sheet generously with salt.
- Lay the fish on top.
- Sprinkle salt on top so that it hides all the fish.
- Place a baking sheet with dorado in the oven for 20-30 minutes, temperature 230°C.
- Remove the fish from the oven, remove the resulting salt crust along with the skin.
- Put the fish on a plate, put lemon slices next to it, decorate with herbs.
As you can see, there is nothing complicated in cooking dorado fish. Recipes in the oven can be easily prepared even by an inexperienced cook.