Grilled Dorade with Lemon & Herbs
Whole Mediterranean dorade with crispy skin, fresh lemon, and aromatic herbs grilled over charcoal. Simple, elegant, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 48g
Ingredients
- 2 fish (about 500g each) whole dorade, gutted and scaled
- 2 whole fresh lemon
- 6 sprigs fresh thyme sprigs
- 3 sprigs fresh rosemary sprigs
- 3 cloves garlic cloves, crushed
- 4 tablespoons extra virgin olive oil
Instructions
- 1
Pat dorade dry inside and out with paper towels.
- 2
Slash the skin of each fish three times on each side.
- 3
Slice one lemon into thin rounds, cut the other into wedges.
- 4
Stuff each fish cavity with lemon slices, thyme, rosemary, and garlic.
- 5
Rub the outside of each fish with olive oil, salt, and pepper.
- 6
Preheat grill to high heat (about 400°F / 200°C).
- 7
Oil the grill grates well to prevent sticking.
- 8
Place fish on grill and cook 5–6 minutes without moving.
- 9
Flip fish gently and cook another 4–5 minutes until opaque.
- 10
Transfer to a warm platter.
- 11
Squeeze lemon wedges over fish and drizzle with remaining olive oil.
Tools you’ll need
- charcoal or gas grill
- long-handled tongs or grill spatula
- sharp knife
- cutting board
- paper towels
- pastry brush or brush for oiling grates
- warm platter
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