Crispy Dorade with Charred Lemon & Herbs
Whole dorade seasoned and seared until golden, finished with hot herbed oil and charred lemon. Mediterranean simplicity that looks restaurant-quality on a plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 2 fish (300-350g each) whole dorade (sea bream), cleaned and gutted
- 1.5 whole lemon
- ¼ cup fresh parsley, dill, or tarragon, chopped
- 3 whole garlic clove, thinly sliced
- ⅓ cup extra-virgin olive oil
- ¼ tsp red pepper flakes
- 1 tsp fleur de sel or sea salt
- ½ tsp black pepper
Instructions
- 1
Pat the dorade dry inside and out with paper towels. Stuff each cavity with a lemon slice and a few herb sprigs.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Season the fish generously with salt and pepper on both sides. Sear skin-side down 4–5 minutes without moving.
- 4
Flip and cook 3 minutes more until flesh flakes easily at the thickest point near the head.
- 5
Slice the remaining lemon in half and char it cut-side down in the skillet alongside the fish, 90 seconds.
- 6
In a small bowl, warm the remaining 4 tbsp olive oil with sliced garlic, red pepper flakes, and herbs until fragrant, 60 seconds over low heat.
- 7
Transfer the fish to a plate, pour the warm herbed oil over top, and serve immediately with charred lemon.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- paper towels
- small saucepan or heat-safe bowl
- fish spatula or offset spatula
- dinner plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
