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Baked Dorado

Author
Cookinero 13 Oct 2025
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Baked Dorado

Dorado is a sea bream that lives mainly in tropical and subtropical parts of all oceans and adjacent seas. Another name for dorado is coryphaena. Dorado is most often cooked in the oven. The recipe involves cooking the fish on a vegetable bed. You can use either a whole carcass or a fillet. To cook a delicious dorado with a golden crust, the fish must first be marinated and then baked in the oven with vegetables.

How to cook Baked Dorado

Step 1

Baked Dorado

Marinate the dorado. Take a bowl, put the whole fish or fillet in it. Sprinkle with 1 tsp. of salt, sprinkle with pepper and Provencal herbs. Rub with your hands on all sides. Sprinkle the fish generously with lemon juice and leave to marinate for 15 minutes.

Step 2

Baked Dorado

Prepare the vegetables for baking. Grease a heat-resistant form with olive oil, put onions, tomatoes, mushrooms. Add 1 tsp. salt and garlic. Mix the vegetables.

Step 3

Baked Dorado

Combine the dorado with vegetables and bake in the oven. Make several diagonal cuts in the fish, insert lemon slices. Place the fish on a vegetable bed. Place the baking tray in an oven preheated to 250 degrees for 40 minutes.

Baked Dorado - FAQ About Ingredients, Baking Time and Storage

A mixture of dried thyme, basil, and oregano would work well as a substitute for Provencal herbs. You could also use an Italian herb blend, or just some dried parsley and a squeeze of lemon juice for freshness.
It's best enjoyed fresh, but you can prep the vegetables and marinate the fish a few hours in advance. Keep them separate in the fridge and then combine just before baking. Once baked, it's best eaten immediately, as the vegetables can become soggy upon storage.
Absolutely! This recipe is naturally gluten-free as it uses no flour or breadcrumbs. Just double-check that any pre-made herb blends you're using don't have any hidden gluten-containing ingredients, though that's very rare.
Yes, this method works well with many firm white fish fillets. Try it with cod, halibut, or sea bass fillets. Adjust the cooking time accordingly if the fillets are significantly thinner or thicker than the dorado fillets.
This dish is quite complete with its vegetable bed, but a simple side salad with a light vinaigrette would complement it nicely without overwhelming the main course. For a heartier meal, consider serving it with quinoa or crusty bread to soak up the juices.
The fish is done when it becomes opaque and flakes easily with a fork. An internal temperature of 145°F (63°C) is a safe bet. If you're unsure, you can make a small cut into the thickest part of the fish to check that it's opaque all the way through.

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