The optimal recipe when you need to feed the whole family or guests. There is a fragrant baked fish, and a hearty side dish of potatoes and eggplants. In addition, dorado is traditionally baked whole, so you don't even have to spend time cleaning fillets or complicated cutting into identical portions.
Ingredients
- Dorado - 1 piece
- Potatoes - 200 g
- Eggplant - 1 piece
- Tomatoes - 1 piece
- Provencal herbs - 1 tsp.
- Olive oil - 2 tbsp.l.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the potatoes until half cooked and cut into medium pieces.
Cut eggplants and tomatoes in the same way, put everything in a mold and sprinkle with oil.
Make incisions on the side of the peeled dorado and rub the fish with spices.
Put it on vegetables, sprinkle with herbs and bake in the oven for 20 minutes under foil at 180 degrees.
Remove the foil and bake for another 10 minutes.
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