I prefer to call it dorada (in Spanish) while in reality it comes in different names depending on the country. What really matters is that this fish is truly cherished around the world because all languages translate it as “golden”. The royal dorade or bream (real dorada) is one of the best and easiest to cook fish I ever tried.

you know how people say “eyes don’t” lie…blah, blah…Well, at least for choosing your fish it can successfully be applied 🙂 A fish (any fish) with clear eyes is a fresh fish. I like to clean my fish (some find it disgusting) so if you don’t, ask your retailer to do it for you.

i clean/wash the fish and stuff it with a tea spoon of butter, herbs (at least sage and thyme), garlic and a slice of lemon. as it melts the butter will work wonders with those flavors, purely delicious. I use fresh vegetables like potatoes, carrots, peppers, tomatoes (on the sides), onion, garlic, broccoli,etc – use your imagination.

I put the fish on top of the veggies to allow baking underneath as well. I use 2 glasses of wine: 1 to sprinkle all over the fish and vegetables and one to drink while doing it. use olive oil abundantly and freshly grounded salt (sea salt is always nice) and pepper, add some of the herbs left and the juice of both 1 lemon and 1 lime.

bake everything for 20-25 min depending how big the fish is and what vegetables you used on 180-200 C. healthy food!

Ingredients – serves 2:

2 cleaned royal breams

Stuffing for the fish:

50g of butter

1 lemon and 1 lime (for stuffing use the lemon and not lime as it is too bitter)

few leaves of sage and thyme

4-6 cloves of garlic

1 potato

2 carrots

1 bell pepper

1 -2 tomatoes

1 onion

white wine

olive oil

salt and pepper