Dorada – 4 pieces.
Rosemary – 8 sprigs.
Garlic – 4 cloves.
Lemon – 3 pcs.
Olive oil – as much as necessary
Sea salt – to taste
Ground black pepper – to taste

This is one of the easiest and tastiest recipes for cooking dorado, although sea bass can easily replace sea bass.

Peeling the fish of scales in this recipe is not necessary, the skin is elementary removed after cooking. If the fish has just been caught, which is almost impossible in our conditions, bake it for only 7-10 minutes, but we recommend to keep it in the oven for 15-20 minutes. It is very important not to over dry the fish. You can simplify the recipe even more and not add garlic.

1 Preheat the oven to 200 degrees.

2 Remove the gills and innards from the fish. If desired, peel off the scales.

3 Rinse the fish well under cold water.

4 Place the fish on a baking tray or baking dish.

5 Place a few slices of finely sliced lemon and a sprig of rosemary in the belly of each fish.

6 Put a sprig of rosemary on each fish, throw a few cloves of garlic right in the peel and lightly crushed with a knife, squeeze the juice of one or two lemons over the fish, drizzle liberally with olive oil, sprinkle with coarse sea salt and freshly ground black pepper.

7 Place the fish in the oven for 15 to 20 minutes. Check if the fish is cooked through with a knife, the meat should not be translucent. Do not overcook it.

8 Serve the baked dorado with the green salad and extra virgin olive oil.