Spanish-style Sea Bream
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
Spanish-style Sea Bream
Ingredients
- Dorado - 2 lbs
- Salad Potatoes - 6 pieces
- Onion - 1 head
- Olive Oil - 10 teaspoons
- Garlic - 3 cloves
- Parsley - 0.4 oz
- Mild Chili Spice - ½ pieces
- Saffron - ½ spoons
- Lemon - 2 pieces
- Ocean salt - to taste
Step by Step guide
Step 1
Clean, gut, and thoroughly dry the dorado.
Step 2
Fish marinade: blend a bunch of parsley, garlic, 5 tablespoons of olive oil, and 4 tablespoons of water in a blender. Add the juice of 1 lemon to half of the resulting mixture and stir. Season the fish with salt and pepper, then coat it with the marinade.
Step 3
Vegetable marinade: take a minced mixture of garlic and parsley, add salt, crushed saffron petals, and 3 tablespoons of water.
Step 4
Slice the potatoes into 0.4 cm rounds and the onions into 0.2 cm rings. Toss the cut vegetables with the vegetable marinade and arrange them on a greased baking sheet. Drizzle with olive oil and bake in the oven for 20 minutes.
Step 5
After 20 minutes, place the dorada on top of the potatoes and generously drizzle with olive oil. Arrange the remaining lemon, cut into wedges, on top. Cook for another 15–20 minutes. The dorada should be juicy and tender, but definitely not overcooked.
Step 6
Remove from the oven and sprinkle with thin strips of lemon zest and chili pepper.
Step 7
Preheat the oven to 356°F.
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