Dorada a la Madrileña
This recipe is very straightforward and the breadcrumb mix on top of the fish is delicious. Traditionally it is made with whole fish as in this recipe but I think it would be a lot better on a filleted fish such as bream or bass or even any other white fish fillet.
Baked Bream Madrid Style Ingredients
- 2 whole bream, cleaned and scaled
- 4 thin lemon wedges
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 3 tablespoons breadcrumbs
- 1 bay leaf, in small bits
- 2 cloves of garlic, crushed or chopped
- 2 tablespoons olive oil
- 150ml white wine
- freshly ground black pepper.
Place the fish on a plate or dish with a lip. Make two diagonal cuts on one side of each of the fish and push a wedge of lemon into each cut. Pour the lemon juice over the fish and leave for about 20 minutes.
Preheat the oven to 180C/350F/Gas Mark 4.
Mix the breadcrumbs, parsley, bay leaf bits and crushed or chopped garlic in a bowl.
Pour the oil into a flameproof dish and heat the oil by putting the dish in the hot oven for a few minutes. Take the dish out of the oven, place the fish in it and cover them with the breadcrumb, parsley and garlic mix.
Pour the wine round the fish and put the dish on a hot stove and bring to the boil.
Transfer the dish to the oven and bake for about half an hour. You should spoon the wine over the fish a couple of times and you may find you have to add more wine at some stage.
This dish could be accompanied by boiled baby potatoes, green salad or vegetables.