Baked Dorada: A Simple and Delicious Seafood Delight
Dorada é Dorada
Years ago Marina and I were in a tasca (tavern restaurant) in Lisbon and dorada was on the menu, a fish we weren’t familiar with at the time. We asked the server “what exactly is dorada?” To which he replied, “dorada é dorada” (aka dorada is dorada). Well, dorada, also known as gilthead sea bream (Sparus aurata), is a popular Mediterranean fish prized for its mild, slightly sweet flavor and firm, flaky texture. It has a distinctive golden stripe between its eyes, which gives it the name “gilthead.” Dorada is commonly found in coastal waters of the Mediterranean and the eastern Atlantic and is often prepared whole, grilled, baked, or roasted. Its versatility and delicate taste make it a favorite in Mediterranean cuisine, often paired with olive oil, citrus, herbs, and fresh vegetables.
Baked Dorada (Sea Bream)
Baked dorada (sea bream) is a Portuguese delicacy that highlights the natural flavors of this mild, flaky fish. Prepared simply with olive oil, garlic, and fresh herbs, this dish allows the high-quality seafood to shine. Roasting the fish whole ensures a moist and tender texture while infusing it with aromatic seasonings. Whether cooked with a crispy salt crust, nestled in a bed of vegetables, or complemented by a light white wine sauce, baked dorada is an elegant yet easy-to-prepare meal that captures the essence of coastal cuisine.
Side dishes for Dorada (Sea Bream)
This dish pairs beautifully with bright, citrus-forward side dishes such as roasted potatoes, grilled asparagus, or a simple roasted broccoli and Portuguese white rice. These accompaniments enhances the fish’s delicate taste while adding depth to the overall meal. To elevate the experience, consider serving it with a light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice. Mediterranean staples like olives, capers, and cherry tomatoes can also be incorporated to add briny and sweet notes that enhance the dorada’s natural flavors.
Wine pairings with Dorada (Sea Bream)
For wine pairings, a crisp and mineral-driven white wine is the perfect complement to baked dorada. A classic choice is Vinho Verde from Portugal, which offers zesty citrus and saline notes that mirror the fish’s freshness. For a more unique Portuguese option check out Malvasia wines from Colares, a region on the coast west of Lisbon. The wines are produced from un-grafted vines, planted on the sandy soils of Colares and present a mineral character, high acidity, with maritime and iodine aromatic notes. Viuva Gomes is a high quality producer from the region to explore. If you prefer a Spanish wine, a refreshing Albariño is an excellent match, offering a slight effervescence that brightens the flavors. For those who enjoy rosé, a dry Provence-style rosé also pairs well, adding a hint of red fruit to the meal without overpowering the delicate fish.
Baked Dorada – A Simple and Delicious Seafood Delight
Ingredients
- 2 whole dorada (sea bream), scaled and gutted
- 1 lemon, cut into round slices
- 3 garlic cloves, thinly sliced
- 1 tsp thyme leaves
- 1 tbsp parsley leaves, minced
- salt to taste
- white pepper to taste
- 1/3 cup white wine, sauvignon blanc or similar
- extra virgin olive oil, enough to coat the baking dish; extra for serving; higher quality will improve the taste
Equipment
- 1 shallow glass baking dish 9 x 12 inch
Instructions
- Preheat an over to 220 C or 425 F.
Start by making 3 shallow cuts on each side of the fish.- Season the exterior and interior of the fish with salt, pepper, and thyme.
- In the shallow baking dish, pour in olive oil to cover the bottom with a thin layer, the white wine and add the garlic and lemon slices.
Please the fish on top of the lemon slices.- Once the oven reaches the temp, place the baking dish with the fish into the center rack of the oven. Bake for 20 minutes.
- After baking for 20 minutes, turn on the broiler and set the baking dish 6 inches from the flame. Broil for 5 minutes. If your oven does not have a broiler you can bake for another 5 minutes instead, a total of 25 minutes.
- After broiling, check the fish for doneness. The meat of the fish should be a opaque white, which you can see in the slits of the fish. If it needs more time, just bake for another 5 minutes for a total of 30 minutes.
- To serve, plate your side dishes and place a fish in the middle.
- Add parsley to the sauce that remains in the baking dish and stir to combine. Pour a few spoonfuls of the sauce over the fish. Finish by drizzling olive oil over the dish and any vegetables served with the fish.
