- 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-BY-STEP COOKING RECIPE
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.
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.
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.
Servings Per Container
No. 06 (137), June 2013
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Table of weights and measures
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