Dorade from the oven

Name: Dorade from the oven
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 4 Branches of rosemary; 1/2 bunch Thyme; 2 ready-to-cook royal sea bream (approx. 375 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 TABLESPOONS Lime juice; 2 Bay leaves; 1 young garlic bulb; 2-3 TABLESPOONS Olive oil; 1 TEASPOON coarse salt; 7-10 Tbsp Rosemary, thyme and lime; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

4 Branches of rosemary
1/2 bunch Thyme
2 ready-to-cook royal sea bream (approx. 375 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 TABLESPOONS Lime juice
2 Bay leaves
1 young garlic bulb
2-3 TABLESPOONS Olive oil
1 TEASPOON coarse salt
7-10 Tbsp Rosemary, thyme and lime
7-10 Tbsp wooden skewers

Directions

1
Wash the herbs and remove the needles or leaves. Wash sea bream and dab dry. Rub inside and outside with salt and pepper. Sprinkle with lime juice. Spread half of the herbs and laurel into the belly opening of the giltheads. Cover with wooden skewers.
2
Carve the giltheads diagonally on both sides with a sharp knife and place them on an oiled baking tray. Clean and halve the garlic bulb. Place on the baking tray with the onion. Drizzle fish with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Sprinkle the remaining herbs over the fish approx. 5 minutes before the end of the baking time
3
Remove the giltheads and sprinkle with coarse salt. Garnish with rosemary, thyme and lime if desired. Serve with a fresh mixed salad and white bread