Charred Mediterranean Dorade with Citrus & Herbs
Whole dorade seared until skin crisps, finished with bright lemon, fresh herbs, and briny olives. A showstopper 20-minute dinner that tastes like the coast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 fish (about 1 lb each) whole dorade (or sea bream), cleaned and gutted
- 1 whole (halved) lemon
- 4 sprigs fresh thyme sprigs
- ½ cup Castelvetrano olives (or other green olives), pitted
- 3 cloves garlic cloves, smashed
- 3 tbsp olive oil
- ¼ cup fresh parsley, chopped
- 1 to taste sea salt and black pepper
Instructions
- 1
Pat dorade dry inside and out. Stuff each cavity with 1 lemon half and 2 thyme sprigs.
- 2
Season dorade generously with salt and pepper on both sides. Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Place dorade skin-side down and sear without moving for 5 minutes until skin is golden and crispy. Flip and sear 4 minutes more.
- 4
Push dorade to the side, add smashed garlic to the pan, and cook 45 seconds until fragrant. Scatter olives around the fish.
- 5
Squeeze juice from remaining lemon half over the fish. Taste broth and adjust salt and pepper as needed.
- 6
Transfer dorade to plates, pour pan drippings and olives over top, and garnish with fresh parsley. Serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- kitchen shears or knife
- paper towels
- wooden spoon or spatula
- serving platter or dinner plates
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