Dorade (gilt-head bream) is a fish that often makes it to the tables of those who want to cook at home, but prefer something with fewer bones to pick. This fish meat is tasty, it has a distinctive flavor, and you don’t have to add a lot to it to make it taste divine. It is also an elegant choice for a fish dish, so you cannot go wrong with it. Let’s see together a few delicious recipes that you can try.
Dorade with tomato sauce and potatoes
Dorade works great with tomato sauce and if you are looking for an easy to add a side dish, look no further than potatoes. As you may already suspect by now, there are two parts of this recipe, one involving the tomato sauce and one involving the gilt-head bream and the potatoes that are baked in an oven.
For this recipe, you will require the following ingredients. The tomato sauce will require cherry tomatoes (one large tall cup of them), pine nuts, golden raisins and olive oil (each of the latter three in 3-spoon quantities), and a few spices, such as salt, pepper flakes, chopped mint, grated garlic, capers, and vinegar.
Two pounds of potatoes and eight fillets of gilt-head bream will work like a charm for eight servings, in case you want to serve this as a dish to a get-together with friends and family. Enough olive oil to drizzle over the potatoes, and a cup of dry wine (white), as well as other ingredients that will give more taste to the fish and the potatoes, are included. Make sure you have some sliced lemon ready, ground pepper, mint, and garlic, as well as a few bay leaves.
When you make the tomato sauce, start with the pine nuts. Roast them on a baking sheet, in a preheated oven for a few minutes. The tomatoes must also be roasted with a tablespoon of olive oil and a bit of salt. Remember that these ingredients must be left to cool a little before proceeding further.
The golden raisins must sit in a medium bowl with boiling water over so that they can soften. Once they are plump and ready, add the rest of the spices and the pine nuts. When you pour the mix over the tomatoes, make sure that you do stir too harshly, so you can keep the tomatoes looking good and palatable.
For the rest, preheat the oven to 425 degrees. The potatoes must be boiled in salted water for about 15 minutes. You do not have to let them until they are entirely soft; actually, they only need to be a bit tender. After they cool enough, make slices out of them and drizzle them with lemon, mint, garlic, bay leaves, and the olive oil. Add salt and pepper, and pour the cup of wine at the end.
The gilt-head bream fillets must be seasoned with salt and pepper. Put them with the skin upwards on the potatoes and pour over them some more olive oil. The assembly thus created must be roasted in the oven for 12-18 minutes.
Once everything is ready, transfer each fillet onto a plate with plenty of potatoes, and add some tomato sauce for extra taste and color. Guaranteed, your guests will be impressed with your gilt-head bream dish.
Royal gilt-head bream with Citronelle
If you are looking to add a bit more flavor to your dish, and also go for an exotic touch, a good idea would be to try this Thai inspired recipe. Royal dorade, the fish that will be used for this recipe, already has an Asian flavor, and that can only be complemented well with Citronelle, which will add the necessary Thai flair for a fantastic taste.
For three servings, you will need three dorades (as one fish is enough for one person), one lime to add even more lemony highlights, Thai Citronelle, and a lemon. As far as spices are concerned, you will need the following: some sea salt, garlic, chili peppers, pepper, rosemary, and some other aromatic herbs like mint, parsley, and basil. The combination you will obtain will make your gilt-head bream taste delicious and, if you want to serve it to guests, they will appreciate it just as much.
It is preferable that you have fresh fish for this recipe. Make sure that you wash it thoroughly inside and out, then stuff the belly of each fish with rosemary, garlic, and half of the Citronelle you have for the recipe. Season well with salt on the outside, a little bit of pepper, and some lemon zest.
Make a marinade from a cup of water and the remaining Citronelle in a pan, and place the fish inside. Let it rest for about half an hour at room temperature, and then put it in the oven. Add the lime zest and some more lemon. Cover the fish with a foil, and let them bake for about 20 minutes, then remove the foil and let them for another 10 to 15 minutes.
When they are done, place the gilt-head bream on plates, and drizzle more lemon juice. Add the chopped aromatic herbs and drizzle some sauce from the pan. This dish works best with side dishes like roasted vegetables, and you can also serve it with salads on the side.
Dorado under salt
Are you looking for an easy-to-make recipe? For this one, you will not need to make complicated sauces or have the knowledge of a chef. What you need are the following ingredients: three gilt-head breams, one lemon, a lot of salt, and plenty of dry or fresh herbs, such as thyme, rosemary, and basil, as well as others you may like.
Make sure to clean the fish thoroughly inside and out. Let the fish rest in a marinade made from the lemon juice and the herbs mentioned earlier. Then pour one-third of the salt into a pan. Place the fish on top on this thick layer of salt, and cover everything with salt, except for the heads and the tails. Place everything in the oven for 40 minutes. When it is done, make sure to remove the salt and serve the fish with herbs and salads.
Dorade with figs, almonds, and olives
One thing you need to know about gilt-head bream is that this fish works with many exotic and even daring combinations. Let’s now see a recipe that is just what you want when you feel in the mood for a bit of extravaganza.
For this recipe, it is recommended to get four medium-sized gilt-head breams. Make sure to rinse them thoroughly, scale them and to pat them dry, before using them for the recipe. One-quarter of a cup of olive oil should not be amiss, as well as plenty of kosher salt. For spices, it is a good idea to go for rosemary leaves, and that is where you should stop because we are going to add the more exotic ingredients now.
You will need five Turkish figs, but make sure that they are a bit moist when you use them, so they don’t dry up too much. You can leave them in a little bit of water, to rehydrate. Get half a cup of Castelvetrano olives and two tablespoons of chopped almonds. Other ingredients you will need are a quarter of a cup of dry wine (white), and a few lemon wedges that will serve as decorations and for a bit of extra taste.
The recipe itself is not pretentious, and you will find it easy to make once you have all the ingredients. You need to drizzle about one-quarter of the olive oil on a baking pan, then place the fish, surrounded by all the other ingredients, meaning the figs, the olives, the almonds and the rosemary leaves. Make sure that you do not skimp on salt when you season this dish.
Pour the remaining olive oil on top of the fish, then drizzle the wine. This dish must roast in the oven for about 30 minutes, after which you can move the fish on plates, and serve them with lemon wedges. For a light dinner, to enjoy with a red blend, this recipe is all that you need.
Dorade stuffed with vegetables
Another easy and delicious recipe that you can try at home is this one. Make sure that the fish are all well rinsed and cleaned before stuffing them. As far as the stuffing is concerned, nothing is extremely hard to make here. You will need one onion chopped into rings, and softened in a bit of olive oil. Then you will have to add some tomatoes until everything becomes tender. Get some red peppers, cut them julienne style and grill them for ten minutes.
Season the mix of veggies with salt and pepper. If you are searching for something a little bit more exotic, a good idea would be to add a bit of ginger. Stuff the bellies of the fish with this mix and bake them in foil for about half an hour.