Grilled dorado with garlic and herbs


  • 4 dorada weighing 350-450 g
  • 1 large bunch of cilantro and parsley
  • 1 thin lemon
  • garlic olive oil
  • salt, freshly ground white and black pepper


Step 1

Remove all entrails from the fish. Remove the gills from the head using kitchen scissors. Clean the fish from the scales and cut the spiky fins. On the skin of each fish, on one side, make 3-4 shallow diagonal incisions.

Step 2

Rub the fish inside and out with garlic oil, salt and pepper. In the abdomen, place several branches of parsley and cilantro. Insert thin slices of lemon into the cuts.

Step 3

Put the fish on a greased grill and bake on the grill or at 170 ° C in the oven for 12 minutes without turning. Serve the fish immediately by removing greens from the abdomen and leaving lemons in the skin.


Cooking time

30 minutes

Servings Per Container


Cooking difficulty





No. 06 (137), June 2013

Table of weights and measures

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