Dorado Baked with Onions and Fennel

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If you love experimenting with flavors, add guacamole as a side dish to the hot dorado: the combination of the sweet and sour onion-fennel and the salty-spicy avocado with tomato becomes a very interesting accent to the neutral and calm fish. It can be served hot or cold.

Ingredients

Dorado - 4 pieces
Spanish onions - 1 head
Fennel - 1 piece
Salt - to taste
Vegetable Oil - 4 tablespoons
Ground Black Pepper - to taste
Champagne Vinegar - 2 tablespoons

Step by Step guide

Step 1

Take a medium-sized whole dorado, remove the scales and entrails, leaving the head on.

Step 2

Chop the yellow onion and fennel bulb into equal cubes about 2 cm.

Step 3

Preheat the oven to 428°F. Place the onion and fennel on a baking sheet, sprinkle with a little salt, drizzle with vegetable oil (such as olive oil), and mix.

Step 4

Rub each fish with salt and place it on the bed of onions and fennel. Sprinkle with ground pepper (a mix of black, green, and pink peppercorns works well). Place in the oven.

Step 5

Bake for about 15–20 minutes until crispy, watching to ensure it doesn't dry out. Remove the baking sheet, drizzle the fish with wine vinegar (or white wine), and return to the oven for about two minutes.