Want to make dorados like in a restaurant? 3 recipes that will succeed without much effort

Portugal is famous for its knowledge of fish dishes, and one of their favorites is the especially easy-to-make golden dorada.

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TOP countries in Europe consuming the most fish

Which European Union countries cannot imagine their daily diet without fish and seafood is revealed by the latest consumption data. Among the countries consuming the most fish and seafood, Southern European states dominate, where strong culinary traditions of the Mediterranean Sea and Atlantic coasts prevail.

Portugal consumes the most fish and seafood in the European Union. More than 56 kg of products per capita per year – more than twice the EU average. After Portugal come Spain, Malta, Italy, and France, where fish remains an important part of daily nutrition due to strong culinary traditions of the Mediterranean Sea and Atlantic regions. Lithuania is in the second half of this list – one person consumes on average about 18 kg of fish and its products per year, which is almost three times less than in Portugal.

“These numbers show that Lithuanians still include fish in their diet too rarely, although it is one of the simplest ways to eat healthier. For a balanced and complete diet, specialists recommend eating it at least 2-3 times a week. However, the trends are truly encouraging, as Lithuanians consume more and more fish and seafood every year,” says Gintarė Kitovė, Head of Communications at “Iki”.

She notes that every year people not only eat more fish but also experiment more with various recipes, drawing ideas from the cuisines of other countries.

“If for meat dishes we have traditionally mostly chosen pork, beef, or chicken, the choice of fish and seafood is much wider. Discovering this variety can help form healthier eating habits, so we ensure a wide assortment of fish, restocking shelves several times a week, with the largest replenishment on Wednesdays.

Maybe not everyone is a fan of traditional carp, and the most popular fish – salmon – has become a bit boring? Therefore, for those wanting to experiment, we can offer shark catfish, alpine salvia, shrimp, doradas. We encourage trying variety with new weekly promotions in the fresh fish section,” says G. Kitovė.

How to choose the Portuguese favorite dorada?

J. Tamoševičienė explains that being Portuguese means being one of the greatest fish preparation experts in the world. From a young age, many are accustomed to homemade fish dishes, and “bacalhau” or salted cod is considered almost a national treasure.

“Speaking of fresh fish, golden dorada is the most popular choice in Portugal. It is easy to prepare and very nutritious. The meat is light pink, turning white when cooked, with a firm but soft, pleasant texture and mild flavor. This fish contains a lot of protein and vitamins D and B12, which, among other functions, promote normal immune system activity, important during seasonal changes.

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Dorada also contains a lot of vitamin B6, phosphorus, and omega-3 fatty acids necessary for the body, so this fish is considered healthy and beneficial food. Moreover, it is low in calories, making it easy to fit into various diets,” says J. Tamoševičienė.

According to the culinary chef, dorada is also liked by those who are not eager to spend a long time in the kitchen. It can be fried in a pan, stewed, but it is especially popular to simply bake the whole fish in the oven or on the grill. Such recipes require only a few ingredients, and cooking does not take long – so it does not require much expense or time.

“A special feature of dorada is the golden stripe between the eyes, which gave it its name and distinguishes it from other fish species of this family. When choosing, to ensure the fish is as fresh as possible, pay attention to a few things. Check if it has shiny scales and clear, bright eyes.

Once you have chosen the fish, you will prepare it very simply. Grilled or baked in the oven, served with roasted potatoes, vegetables, or rice, it is a very easy dish to make. J. Tamoševičienė invites you to try 3 Portuguese recipes from the shores of the Atlantic Ocean.

One-pan dinner – dorada with potatoes

Servings: 4

Cooking time: 60 min.

Needed: 2 fresh doradas, 1 leek, a couple of handfuls of cherry tomatoes, hot pepper (to taste), ground or grated ginger, 6 small potatoes, 2-3 tablespoons of olive oil, lemon zest, chopped spring garlic, salt, pepper.

Preparation:

1. Blanch the potatoes. Season the doradas with salt and pepper. Set aside.
2. Lay foil on a baking tray. Place sliced leek, halved cherry tomatoes, and sliced hot pepper without seeds.
3. Place the doradas on top, add grated ginger. Arrange the blanched potatoes around, drizzle everything with olive oil, sprinkle with lemon zest and chopped spring garlic.
4. Cover with another sheet of foil, seal well, and bake at 200 ºC for about 35-45 minutes. Serve the doradas sprinkled again with chopped spring garlic.

Dorada with lemon and herb butter

Servings: 4

Cooking time: 40 min.

Needed: 2 fresh doradas, 75 g butter, 4 sprigs of fresh rosemary, 1 tablespoon chopped fresh coriander, 1 tablespoon chopped fresh parsley, 2 garlic cloves, salt, pepper, 1 lemon, olive oil.

Preparation:

1. Preheat the oven to 180 ºC. Season the doradas with a pinch of salt and pepper.
2. In a food processor, combine room temperature butter, half of the rosemary leaves (without stems), coriander, parsley, garlic, and a pinch of pepper. Mix well until you get a uniform mass. Remove and spread the mixture on the doradas with a spoon.
3. Then cover the fish with lemon slices and sprinkle with the remaining rosemary. Arrange on a baking tray and drizzle with a little olive oil. Bake for about 20 minutes.

Oven-baked dorada with tomatoes

Servings: 4

Cooking time: 35 min.

Needed: 2 fresh doradas, 2-3 ripe tomatoes, 1 onion, 3 garlic cloves, 300 ml olive oil, 200 ml white wine, 1 teaspoon ground paprika, a handful of fresh parsley, 1 lemon, salt, pepper.

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Preparation:

1. Slice the onion into rings. Place it on a baking tray and put the doradas on top. Cut the tomatoes into pieces or half-moons and place them next to the fish.
2. In a bowl, mix olive oil with paprika and wine and pour over the fish.
3. Wash the garlic cloves, slice them, and add to the fish. Squeeze lemon juice over the fish, season with salt and pepper, sprinkle with chopped parsley, and gently rub the fish with your hands so the spices distribute evenly.
4. Bake in an oven at 200 ºC for 20-25 minutes.