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Baked Dorado Or Sea Bream With Grilled Vegetables And Herbs

3 from 2 votes

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3 from 2 votes

Baked Dorado Or Sea Bream With Grilled Vegetables And Herbs

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Recipes

Prep Time 10

Cook Time 30

Servings

Recipes

Ingredients

For the dressing:
1 Tbsp mustard preferably dijon
1 Tbsp lime juice
2 Tbsp extra virgin Greek olive oil
Seasalt and freshly ground black pepper
For the fish:
2 sea breams or similar fish like dorado 2 pounds or 1 kilo total
2 zucchini sliced
2 red peppers deseeded and cut into 3 pieces
1 large red onion cut into thick slices
2 sprigs of rosemary
whole peppercorns
4 basil leaves
Seasalt and freshly ground black pepper

Instructions

First, prepare the dressing for the fish. Add the mustard, lime juice, and oil to a small bowl, season with salt the peppercorns, and mix well. Set aside.
Oil the grill, place the fish, zucchini, pepper, and onion, coat all with mustard-lime juice sauce, season with salt and pepper, and grill for about 15 minutes.
Brush the fish and the veggies again with the sauce, using the rosemary as a brush, turn them over, coat with sauce a third time, and grill for 15 minutes more.
Serve the fish and veggies garnished with lime, tiny tomatoes, and chopped basil leaves.

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SIDE DISH RECOMMENDATION
If you’re looking for a side dish for this baked fish dish, a boiled potato salad would be lovely. You can dress your potato salad with extra virgin olive oil, lime juice, and mustard and season it with salt and pepper.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.