Dorado Baked with White Wine and Breadcrumbs
Main Dishes • World
Description
As a fish with a fairly firm flesh, dorado holds its shape well, making it convenient to cook by steaming or grilling. If you couldn't find fresh dorado, you can substitute it with another fish that maintains its structure during cooking, such as hake, whiting, or sea bass.
Ingredients
- Olive Oil 4 tablespoons
- Onion ½ head
- Dorado 5 lbs
- Dry White Wine 5 fl oz
- Lemon 1 piece
- Breadcrumbs 4 tablespoons
- Butter 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Take a deep baking dish that can be used over an open flame and heat the olive oil in it. Add the onion to the oil and cook, stirring, over low heat for about 5 minutes until the onion becomes soft and translucent. Now remove the dish from the heat and gather all the onion in the center with a spatula.
Step 2
Season the fish inside and out with salt, making a diagonal cut on each side. Place the dorado on the thinly sliced sautéed onion.
Step 3
In a bowl, mix the wine and 5 tablespoons of water and pour this mixture over the fish. Now drizzle with lemon juice, sprinkle with breadcrumbs, and place pieces of butter on top (the largest pieces should be in the places where the fish is cut).
Step 4
Place the dish in the oven and bake for about 20 minutes, occasionally basting the fish with the accumulating fat. Serve immediately upon readiness, without removing from the dish.
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