OTHER LANGUAGES: German
The recipe Dorado for the oven with asparagus shows you how to grill Dorade in the oven. You have read correctly. Today I’ll show you a simple way to prepare the great gilthead.
You can also prepare other fish like trout, char or sea bass in the same way. I love the recipe for the oven! The gilthead is also known as gilthead sea bream, Dorade Royale, Dorada or Orata. An exact description can be found on Wikipedia.
Oven grilling of gilthead has several advantages. On the one hand the grill in the garden does not need to be heated or cleaned, on the other hand the preparation is very fast and effective.
This type of preparation is really healthy. I only use olive oil and some butter for the potatoes.
You can find the exact preparation instructions at the end of this page. Please share this post with your friends on Facebook!
- 1. Grill Gilthead in the Oven, that’s how it works
- 2. Properly prepare the Gilthead for Roasting
- 3. Side Dishes with the grilled Gilthead
- 4. Barbecuing gilthead, how long does it take?
- 5. Arrange the gilthead and make the plate nice…
- 6. Recipe Gilthead from the Oven with Asparagus and Sophisticated Lovage Stick Butter Potatoes
- 8. Nutritional Values of Dorade from the Oven with Asparagus and Potatoes
1. Grill Gilthead in the Oven, that’s how it works
The most important aspect of this preparation is the temperature in the oven. A hot-air grill combination and a temperature range of at least 230°C are ideal.
Preheat the oven for 10-15 minutes at best.
2. Properly prepare the Gilthead for Roasting
The fish should be absolutely fresh: no smell, unscathed scales, bright red gills. Normally the eyes should be clear – but this is different with perch-like fish – they are always cloudy and therefore no sign of freshness in this case.
2.1 Scale of the Gilthead, this is how it is done
First fill the kitchen sink with water and wash the giltheads in it. Scale the gilthead: Keep the fish under water and scrape it against the direction of growth from the head to the fish tail with the back of a knife. The scales are quite easy to remove, work thoroughly.
Scaling fish under water avoids the flying around of the scales in the kitchen, which otherwise still appear months later in the most unbelievable places!
2.2 Preparing the Gilthead for Roasting
Dry the gilthead after dangling and cleaning and place in a kitchen sink. Add herbs such as rosemary and thyme, not forgetting a little garlic. Season the prepared gilthead with salt, pepper and olive oil, as well as a little lemon dust.
The gilthead is bedded in thyme and rosemary, garlic, lemon grated and olive oil. This can only be delicious and the aromas caress the fine fish.
For the oven preheating it is now the very highest railway, as a reminder 230°C hot air with grill.
3. Side Dishes with the grilled Gilthead
I like green asparagus and boiled potatoes as a side dish with the grilled gilthead. That sounds a bit banal now, but see for yourself what I have come up with.
3.1 Grilled Green Asparagus as a Supplement to Gilthead
Lightly peel the green asparagus on the underside, then place in a roasting dish, season with salt, pepper, brown sugar and olive oil. Later put into the oven at the same time as the prepared gilthead. The cooking time is about 25-30 minutes.
Sprinkle asparagus with brown sugar. The sugar caramelises when cooked and refines the asparagus to the most excellent.
3.2 Special herb butter potatoes as a side dish with gilthead
Peel and halve the small potatoes, then boil them in salted water until soft. The potatoes should be on the stove before the fish and asparagus are placed in the oven. The potatoes must not be allowed to disintegrate, just do the cooking test with a fork! The potatoes should still be turned in butter.
Do not boil the potatoes to pulp – check the cooking degree with a fork!
After pouring off the potatoes, I swivel them in my pan in a little foamed butter, which I season with salt, pepper, cayenne pepper, a little nutmeg and finely chopped lovage. All this happens while the gilthead and the asparagus are cooking in the oven.
3.3 Which herbs do I use for my butter potatoes?
From the lovage which is also called Maggi herb, I only use a little and it has to be cut very finely into strips. That is refined and tastefully delightful! I consider this herb, which is already mentioned by Hildegard von Bingen, a health and taste insider tip.
The taste of Liebstöckl is intense and something special, so always use it carefully. The butter brown in the pan when heated and produces a delicious, nutty aroma. The finely cut Liebstöckl aromatizes the brown butter and the scent is already an incredibly fine thing and makes anticipation on these butter potatoes. Finally, pour the potatoes into the pan and keep warm until serving.
Butter or jacket potatoes with lovage are an unforgettable taste experience! No lovage at hand? Then please use thyme or parsley.
4. Barbecuing gilthead, how long does it take?
Fish and asparagus can be placed in the oven at the same time. The temperature of 230°C healing air/grill should be reached. Place the fish in the middle and the asparagus on the bottom of the oven. Set the time to 25 minutes. Now take care of the lovage, cut finely, the potatoes should already be on the stove and cook. Prepare the pan for the potatoes as described above. If you want to prepare the potatoes in the oven, put them in the oven before the fish and asparagus for 20 minutes.
Very practical: Dorado and asparagus are prepared in the oven at the same time.
After 25-30 minutes, depending on the power of the oven, our fish is cooked to the point with asparagus:
5. Arrange the gilthead and make the plate nice…
For whole fish I use extra large, long plates that leave enough space for the dish and make the food pleasant. Carefully remove the fish from the roast purée with a pan lifter and place on the plate. Put the dried herbs to the prepared gilthead, these can be nibbled to the grilled gilthead and are not only decoration but taste explosion.
Rosemary and thyme taste fantastic with fish!
6. Recipe Gilthead from the Oven with Asparagus and Sophisticated Lovage Stick Butter Potatoes
- 2 pc gilthead as a whole
- 1/2 bunch fresh thyme
- 1/2 bunch fresh rosmary
- 2 cloves garlic
- 1 pc lemon
- pinch salt
- some pepper black, grounded
- 2 tbs oliv oil
- 8 small potatoes
- 1 tbs Butter
- 2 pinch Cayenne pepper
- 3 pinch nutmeg
- 4 pinch salt
- 2 Prisen pepper
- 1/2 bunch lovage
- 1 bunch green asparagus
- 1 tbs brown cane sugar
- 4 pinch salt
- 2 pinch pepper black, grounded
- 1 tbs oliv oil
- Preheat oven at 230°C hot-air grill.
- Place the giltheads in cold water, clean, scale, dry and place in a roaster.
- Cover the sea bream with rosemary, thyme and garlic, season with salt, pepper, a little grated lemon peel and olive oil.
- Peel the green asparagus on the underside, place in a roaster, season with salt, pepper, sugar and olive oil.
- Peel and halve the potatoes and cook them in salted water until soft.
- Place the giltheads and asparagus in the oven and grill for 25 minutes.
- Cut the lovage finely into strips, froth the butter in a pan and brown lightly. Add the lovage, salt, pepper, nutmeg and cayenne pepper to the butter and toss the potatoes.
- Arrange the giltheads and asparagus with the potatoes and serve quickly.
8. Nutritional Values of Dorade from the Oven with Asparagus and Potatoes
- All Recipes by German Chef Thomas Sixt
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OTHER LANGUAGES: German