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3 February 2015

Baked dorado with rosemary

When living in a city like Hamburg you get used to eat more fish than in some little town far from sea... And you somehow get addicted to fish presence in your nutrition plan. As a big lover of sea food my husband learned how to cook it very well. So, I have to admit, I've learned some things from him. 

Premiere today - first recipe direct from my husband: baked dorado with rosemary.

2 middle-sized dorados
1/2 onion
1/2 tsp rosemary
1 tsp salt
1/2 tsp pepper
1 tbsp extra virgin olive oil
lemon slices

As you might have already understood the recipe is quick and easy. These are the priority factors for all men, I guess. Therefore if you have no time to stand in the kitchen for hours, buy couple of doradoes on your way home.

Preheat the oven at 180° C. Put a sheet of foil onto the oven-tray and oil it evenly. Wash the fish thoroughly with cold water. Dry it with paper towel and oil a bit. Grease from all sides with a mixture of pepper, salt and rosemary. Especially inside. Peel onion and slice it. Put the slices inside the fish. From the upper side make three incisions and place thin lemon slices in them.

Onion will take away slight bitterness if one occurs. And lemon slices make the taste absolutely fresh and complete. Do not hesitate to use this tip when cooking other fish types as well. Simple and clever ones.

Bake the fish for 30 minutes until golden crust. Last 5 minutes turn on the hot air mode for crispy result.

I use mainly salad as a side dish. A good example would be the one like here.

Quick, as promised.
Healthy, as usually.
Easy, as you love it.

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