Spanish

Dorada al Horno (Whole Baked Sea Bream with Potatoes)

Name: Dorada al Horno (Whole Baked Sea Bream with Potatoes)
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 whole sea bream (dorada); 1.5 lb potatoes, peeled and thinly sliced; 1 onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 lemon, sliced; 4 tbsp olive oil; 2 tbsp fresh parsley, chopped; 1.5 tsp salt; 1/4 tsp black pepper

Noelia @noelia_vigo

Dorada al Horno (Whole Baked Sea Bream with Potatoes) is Spanish home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Easy Heart healthy Pescatarian Halal Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

2 whole sea bream (dorada)
1.5 lb potatoes, peeled and thinly sliced
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, sliced
4 tbsp olive oil
2 tbsp fresh parsley, chopped
1.5 tsp salt
1/4 tsp black pepper

How to cook it

Heat the oven to 400 F. Toss the sliced potatoes and onion with half the olive oil and half the salt, and spread them in a single layer in a baking dish.
Roast the potatoes and onion for 20 minutes, until starting to soften.
Clean and scale the fish if the fishmonger has not already done so, then season inside and out with the remaining salt and the pepper, and tuck a few lemon slices and garlic slices inside each cavity.
Lay the fish on top of the potatoes, scatter the remaining garlic and lemon slices over the top, and drizzle with the remaining olive oil.
Bake for 20 to 25 minutes, until the fish flakes easily and the potatoes are tender, then scatter the parsley over the top and serve straight from the dish; the Spanish family fish supper, a whole fish on a tray rather than a fillet in a pan.

Watch how to cook Dorada al Horno (Whole Baked Sea Bream with Potatoes)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Dorada al Horno (Whole Baked Sea Bream with Potatoes), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dorada al Horno (Whole Baked Sea Bream with Potatoes) carries fish. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Dorada al Horno (Whole Baked Sea Bream with Potatoes)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 370 kcal
Protein: 33 g
Carbs: 24 g
Fat: 16 g
Fiber: 2 g
Sugar: 2 g
Sodium: 640 mg
Saturated fat: 2 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Dorada al Horno (Whole Baked Sea Bream with Potatoes) takes about 45 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner and lunch. Nothing in the calendar rules it out, so it is a year round dish.