Dorado in Dough with Mint and Thyme
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
We use yeast dough made according to the following recipe: 150 g flour, 110 ml water, 2 g dry yeast, 10 ml olive oil, 5 g dried thyme, 5 g salt. Dissolve the yeast in warm water, add a pinch of sugar, and let it sit for 10 minutes. Add the flour, salt, olive oil, and dried thyme, and knead the dough. It will be sticky, so sprinkle your hands with flour. Shape the dough into a tight ball and place it in a bag. After half an hour, knead it into a tight ball again and put it back in the bag.
Ingredients
- Thyme - 0.4 oz
- Skin-on dorado fillet - 8.8 oz
- Fresh Mint - 0.4 oz
- Unleavened dough - 10.6 oz
- Wheat Flour - 0.4 oz
- Spinach - 7.1 oz
- Marinated cherries - 7.1 oz
- Garlic - 0.4 oz
- Olive Oil - 0 fl oz
- Lemon - 1 piece
Step by Step guide
Step 1
Each fish (two halves of fillet) will be baked in its own dough pie. Divide the dough into two parts, dusting your hands with flour. Roll out or stretch each half of the dough to the size of the two fillets placed side by side.
Step 2
On a piece of dough, place two fish fillets, sprinkle with a pinch of salt, drizzle with lemon juice, and top with a sprig of thyme and mint.
Step 3
Cover with the second half of the dough and seal the edges.
Step 4
Bake at 392°F until golden brown (202–25 minutes).
Step 5
Heat the olive oil in a pan, add whole garlic cloves, spinach, and halved cherry tomatoes, and season with salt. Add the remaining thyme and a little lemon juice. Cook over medium heat until softened (3–5 minutes).
Step 6
Cut the top off the baked pie.
Step 7
Serve the fish with a vegetable garnish.
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