Second courses 22.01.2022

Dorado in a salty cocoon

40 min.
1 serving
Dorado in a salted cocoon

Surely you have seen beautiful fish baked under a hill of salt more than once in movies. You can cook such a spectacular dish at home, and I will be happy to share the recipe with you. As an option, I suggest cooking dorado in a salted cocoon.


  • Dorado (500-600 g) – 1 piece
  • Lemon - 1 piece
  • Dill - 3 twigs
  • Parsley - 2 twigs
  • Ground black pepper - to taste
  • Salt (large crystal) – 1 kg
  • Water - 80 ml

Step-by-step cooking recipe

Gut the dorado, remove the gills, rinse under running water and dry with a paper towel. Do not remove the scales, otherwise it will be difficult to remove the skin from the finished fish.

Scald the lemon with boiling water and cut into medium-sized pieces.

Rub the dorado with ground black pepper and lemon slices. The remaining lemon will be needed for serving.

Pour the salt into a deep saucepan, pour in the water and mix. The mass should be such that it can be easily shaped.

Cover the baking sheet with a sheet of parchment, lay out a layer of salt in the shape of a fish.

Put the dorado on top and cover with the remaining salt in a layer of about 2 centimeters. The head and tail of the fish should remain open.

Bake the fish for 30-35 minutes in a preheated 200 degree oven.

Tap on the salted shell, it will crack easily and you will be able to get the finished fish.

When serving, add lemon slices, parsley and dill.

Olga Beznosyuk
Recipe added (a):
Olga Beznosyuk
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