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Our contributor Paul Whitelock bought a nice fresh dorada for him and his wife Rita to share. But they didn’t get the chance as Rita had to go to Germany for post-Covid-19 treatment.
What to do with the fish? Paul froze it to keep it fresh and then decided to defrost it a couple of days later and make a nice meal. This is the recipe he came up with. It’s for two, although he ate it alone and had plenty of leftovers for another day.
Dorada al vino blanco (Secret Serranía style)
Ingredients
1 fresh dorada, cleaned and de-scaled
1 medium onion
1 medium tomato
1 lemon
Dry white wine, eg Blanco de Tinta (Bodega Joaquín Fernández, Ronda)
Olive oil
Butter
Fresh parsley
Salt
Ground black pepper
Method
Make three lateral cuts on one side of the fish and stuff a slice of lemon into each cut
Squeeze lemon juice over the whole fish
Place the dorada in an ovenproof dish, season with salt and pepper, and cover the fish with chopped onion and slices of tomato
Drizzle white wine over the fish and add a little ground black pepper
Place the dish in a pre-heated oven (200 C), ladling the juices over the fish several times while it is cooking
Before finishing (after about 20 minutes) add a generous knob of butter and increase the heat and cook for a further 5 minutes.
Sprinkle with parsley and serve in the same dish.
Garnish
Fried potato wedges, potato and sweet potato mash, rice or pasta would all be suitable. I chose a generous hunk of locally baked centeno bread.
Drinks
Accompany the meal with the same white wine as used in the cooking. I chose the white wine made from black grapes produced by Bodega Joaquín Fernández on this occasion, but a dry white from Badman Wines, Bodegas Gonzalo Beltrán or Bodega Friedrich Schatz would be just as good. Incidentally, all wines are from vineyards near our home.
¡Salud y buen provecho!
