Dorado, baked in a thick envelope made of parchment, is prepared in its own juice and completely preserves the flavor. The dish looks spectacular and neat when served, and it's also convenient in everyday life, because you don't even have to wash the mold afterwards. I advise you to bake the whole dorado, but one piece per envelope.
Ingredients
Step-by-step cooking recipe
Peel the fish and rub with salt and pepper.
Put garlic cut into plates in the belly, and put rosemary and thyme with bay leaf on the sides.
Wrap the dorado in parchment and bake in the oven at 180 degrees for 25 minutes.
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