Dory in the oven

The recipe recommends using Dory fish as a true delicacy, albeit a little intimidating in fresh form. If desired, you can replace it with any other white fish, but always a small size. The advantage of this method of cooking is the whole baking, when the fish not only turns out soft and juicy, but also looks great when served to the table.

It is better to buy fresh fish, but if there are only freshly frozen specimens on sale, we take them out of the freezer in advance and defrost them in the refrigerator, not on the table. Too sharp a temperature drop will lead to rapid separation of the liquid and drying out. Soft defrosting in the refrigerator will take a little longer, but to preserve the quality of the product.

We take the defrosted fish out of the refrigerator, clean, rinse and let it lie on the table for 30 minutes to normalize the temperature and even cooking.

Turn on the oven at 160 degrees to warm up. We prepare a baking dish by rubbing its bottom and inner walls with a small piece of butter.

We put the prepared fish in a deep bowl. Pour olive oil on it, so that it completely covers the entire surface. Spices taste of Shanghai and sea salt mix and rub the fish. We wipe it well with our hands so that the spices penetrate inside and soak the skin, penetrating into the middle during baking.

We put the Dory in a baking dish, spread the butter on top, cut into small cubes. We send it to the preheated oven for 5 minutes.

This recipe assumes an equally delicious crust on all sides, so we take out the mold and turn the fish over. Return the mold to the oven for another 8 minutes (the time may vary depending on the thickness of the carcass).

Decorate the finished fish with lemon slices, the juice of which will need to be sprinkled before eating. We supplement it with parsley leaves and serve it to the table hot.

Bon appetit!