Baked Dorada on vegetable bed

by viviana on February 13, 2012 in Mains

I cook dorada very often. After cooking salmon for a very long time (baked, with or without vegetables, with or without cheese, etc) I have decided to cook dorada instead, as it is less fat and has white flesh. Here is a lovely recipe of fish on a vegetable bed that takes quite a while to cook, but the reward is stunning!

Ingredients: 2 dorada fish, 1 large potato, half a red bell pepper, 4 small carrots, 4 small tomatoes, 2 large onions, 4 garlic cloves, olive oil (4 tablespoons), water (1 large cup), salt, basil, juice of 1 lemon

 (I took a photo of 3 potatoes, but only used 1 for this recipe)

Yield: 2 servings.

Time: 1 hour 15 min.

Preparation:

I heat the oven (moderate). I line the cooking pot with baking paper.

I clean and eviscerate the fish. I thoroughly clean the black parts inside, the gills and the head. I salt it on the inside and on the outside.

I preboil the potato and carrots for 30 min.

I dice the onions and place them in a heat resistant pot after lining it with parchment.

I add the tomatoes, halved.

I add the pepper, diced.

I add the garlic, chopped.

I drizzle olive oil, water, I sprinkle salt, I put the fish on top of the vegetable bed and I cook it in the oven (moderate heat) for an hour.

I remove the potatoes and carrots from boiling water. I add the potatoes and carrots to the fish. I stir the vegetables a little bit. I drizzle lemon juice and dried basil. I bake for another 15 min.

I decorate with parsley before serving.

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