Dorada a la Roteña | Tender Andalusian-Style Fish
(0)
40 min
Under an hour
Sezamo
O rețetă emblematică din Andaluzia, originară din Rota: doradă proaspătă și fragedă, coaptă la cuptor pe un pat bogat de ardei grași, ceapă, roșii zemoase, usturoi și vin alb aromat.
Preparation method
Preparing the sofrito base
Preheat the oven to 190°C. Finely julienne the yellow onion and cut the red and green bell peppers into medium strips. Peel and thinly slice the garlic cloves, and peel and dice the tomatoes.
Heat 2 tablespoons of extra virgin olive oil in a large frying pan. Sauté the onion and garlic for 3-4 minutes until softened, then add the peppers and bay leaves, cooking for another 5 minutes.
Add the diced tomatoes and sweet paprika. Season with half of the sea salt and ground black pepper. Pour in the dry white wine and let the sauce simmer over low heat for 6-8 minutes until reduced and the flavours meld.
Chef's tip
For a distinct Andalusian touch, you can add a few thin lemon slices placed directly over the sea bream before placing it in the oven.
If cooking sea bream fillets instead of whole fish, reduce the baking time to 12-15 minutes to preserve the delicate, juicy texture.
15 min
Under an hour
