Dorada a la Madrileña | Juicy fish with a crispy crust
(0)
55 min
Under an hour
Sezamo
Rețetă tradițională spaniolă din Madrid: doradă fragedă coaptă pe un pat de cartofi și ceapă cu vin alb, acoperită cu o crustă rumenă și crocantă de pesmet, usturoi și pătrunjel.
Preparation method
Preparing the potato base
Preheat the oven to 190°C. Peel the potatoes and slice them into thin rounds, about 3-4 mm thick. Finely julienne the yellow onion.
In a large baking dish, arrange the potato slices and onion in an even layer. Season with half of the sea salt and ground black pepper, then add the bay leaves. Drizzle with 2 tablespoons of extra virgin olive oil and pour the dry white wine into the bottom of the dish. Bake for 15-20 minutes until the potatoes begin to soften slightly.
Preparing the fish and aromatic crust
Rinse and pat dry the two sea breams with paper towels. Make 2-3 deep diagonal cuts on each side of the fish. Cut the lemon into thin slices and insert half-slices into the cuts and inside the fish cavity. Season the sea bream with the remaining salt and pepper.
Chef's tip
Do not slice the potato rounds too thick, to ensure they cook through evenly and become tender during the fish's short baking time.
You can turn on the oven's grill function for the last 2 minutes of baking for an even crispier, golden breadcrumb crust.
27 min
Under an hour
