Dorado Cooked in the Stove with Lemon Scales and Vegetables

Preheat the oven to 200 degrees.

Cut the peppers, fennel and onions into strips and sauté in a frying pan with olive oil. Season with chopped salt, vinegar, garlic and freshly ground pepper to taste.

Empty the vegetables into an ovenproof dish. Cut the tomatoes into slices and spread them evenly on the bed of vegetables. Season lightly with salt, season with pepper and set aside.

Scale the fish, gut it, rinse it and rub it dry. Cut the lemons into narrow slices, which you then cut in half.

After salting and peppering the fish, score small slits in the fish skin with a sharp kitchen knife. Insert the lemon slices and thyme into these slits, so that both still protrude a little from the skin.

Place the fish with its “lemon kitchen herb scales” on the bed of vegetables, then put the gratin dish in the oven for half an hour.

Just before the end of the cooking time, whip up a parsley butter. To do this, melt the butter, clean the parsley, chop it finely and stir it into the melted butter. Drizzle the warm herb butter over the baked fish right before serving.

Tip: Don’t be afraid of whole fish

Most amateur cooks shy away from preparing whole, uncut fish. But this is not complicated at all. Moreover, the fish tastes more intense because its aroma is fully preserved.

Those who do

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