Usuba
Dorada with Potatoes and Saffron
Whole fish baked with potatoes, onions, and an aromatic marinade of parsley, garlic, and saffron. The dish is cooked in the oven with olive oil and lemon, resulting in a juicy and tender meal.
- Total
- 60 min
- Standard serving
- 708.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Preheat the oven to 180 degrees.
- 2
Step 2
Clean, gut, and thoroughly dry the dorado.
- 3
Step 3
Prepare a marinade for the fish: blend parsley, garlic, 5 tablespoons of olive oil and 4 tablespoons of water in a blender. Add the juice of one lemon to half of the resulting mixture and stir.
Salt and pepper the fish, coat it with marinade on all sides.
- 4
Step 4
Prepare a marinade for the vegetables: take the remaining minced mixture of garlic and parsley, add salt, crushed saffron petals and 3 tablespoons of water.
- 5
Step 5
Cut the potatoes into slices 0.4 cm thick, and the onion into rings 0.2 cm thick.
Mix the chopped vegetables with the vegetable marinade and spread on an oiled baking sheet. Drizzle with olive oil and place in the oven for 20 minutes.
- 6
Step 6
After 20 minutes, place the dorade on the potatoes. Generously drizzle with olive oil and arrange the second lemon, sliced into wedges, on top.
Cook for another 15–20 minutes. The fish should be juicy and tender, but not overcooked.
- 7
Step 7
Remove the dish from the oven. Sprinkle with thin strips of lemon zest and sliced chili pepper.
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