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🍽️ Oven Dorada stuffed with Lemon and Garlic, served with Herb Baguette

445 kcal · 30 min · 4 servings

Ingredients

• Thyme, fresh 10 g
• Organic Lemons 1 pc.
• Garlic cloves 4 pcs.
• Sea Bream, whole 4 pcs.
• Tomatoes, dried 50 g
• Butter 5 tbsp
• Salt pinch
• Pepper, black ground pinch
• Herbs of Provence, dried pinch
• Olive oil 1 tbsp
• Baguette 2 pcs.

Instructions

1. 1. Turn on the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the thyme sprigs under running water.
3. 3. Shake off excess water from the thyme and let it air dry.
4. 4. Wash the lemon thoroughly.
5. 5. Slice the lemon into thin rounds.
6. 6. Press the garlic cloves flat with the flat side of a knife.
7. 7. Rinse the doradas under running water.
8. 8. Pat the fish completely dry with kitchen paper or a clean cloth.
9. 9. Dice the tomatoes into small cubes.
10. 10. Place the tomato cubes and the butter into a tall container.
11. 11. Blend the tomatoes and butter into a smooth mixture.
12. 12. Season the tomato butter with salt to taste.
13. 13. Season the mixture with freshly ground pepper.
14. 14. Stir the herbs de Provence into the tomato butter.
15. 15. Make three shallow cuts into the skin of the doradas.
16. 16. Salt the inside of the fish.
17. 17. Salt the outside of the fish.
18. 18. Pepper the inside of the fish.
19. 19. Pepper the outside of the fish.
20. 20. Place a spoonful of tomato butter into the cuts of the fish.
21. 21. Stuff each fish with two lemon slices.
22. 22. Place one garlic clove into each fish.
23. 23. Place one thyme sprig into each fish.
24. 24. Grease a baking tray with olive oil.
25. 25. Place the stuffed fish on the baking tray.
26. 26. Cover the baking tray tightly with aluminum foil.
27. 27. Place the baking tray into the preheated oven.
28. 28. Bake the fish for about 15 minutes.
29. 29. Remove the baking tray from the oven.
30. 30. Carefully turn the fish over to the other side.
31. 31. Place the baking tray back into the oven.
32. 32. Cut the baguette at two-centimeter intervals.
33. 33. Do not cut the baguette all the way through.
34. 34. Brush the cut surfaces of the baguette with tomato butter.
35. 35. Add the baguette to the fish after another 15 minutes of baking time.
36. 36. Finish baking everything together until the baguette is golden brown.
37. 37. Remove the baking tray with all ingredients from the oven.
38. 38. Place the finished doradas on plates.
39. 39. Serve the fish together with the herb baguette.

Nutrition per serving

• kcal: 445
• Protein: 27 g · Fett/Fat: 22 g · Carbs: 38 g