Gilt Head Bream, Dorade Recipe for the Oven

Dorade in Ofen Recipe Image
Dorade in Ofen Recipe Image © Thomas Sixt

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The dorade oven recipe with asparagus shows you how to grill fish 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.

Grilling whole fish in the oven has several advantages.

Firstly, the grill in the garden does not need to be heated, nor cleaned, and secondly, the preparation is very fast and effective.

This method of preparation is really healthy.

I only use olive oil and a little butter with the potatoes.

Leave me your cooking question or positive kitchen gossip at the bottom of the page via the comment function.

1. Recipe Dorade Oven

Gilthead from the Oven

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 756
Total Time 45 Min.

Simple instructions for preparing fish whole.

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Dorade in Ofen Recipe Image
Dorade in Ofen Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

25 Min.

Ingredients

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

Instruction

dorado fresh fish on ice
Dorade fresh on ice.

Preparing fish

Preheat oven at 230°C hot-air grill.

Place the giltheads in cold water, clean, scale, dry and place in a roaster.

Prepare dorade for grilling with herbs and garlic
Sea bream seasoned with lemon, garlic and herbs.

Season fish

Cover the fish with rosemary, thyme and garlic, season with salt, pepper, a little grated lemon peel and olive oil.

Peeled green asparagus on the kitchen table
Green or white asparagus goes perfectly with lemon risotto.

Prepare asparagus

Peel the green asparagus on the underside, place in a roaster, season with salt, pepper, sugar and olive oil.

Boiled peeled potatoes
boiled peeled potatoes

Prepare potatoes

Peel and halve the potatoes and cook them in salted water until soft.

Asparagus oven
Asparagus fresh from the oven.

Grilling fish

Place the giltheads and asparagus in the oven and grill for 25 minutes.

Potatoes in the pan
potatoes in the pan

Refine potatoes

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.

Grilled sea bream in roast beef
Dorado grilled in the oven

Cooking grade

Check the degree of cooking of the gilthead seabream and asparagus.

The fish is cooked when the eyes are white throughout.

Dorade in Ofen Recipe Image
Dorade in Ofen Recipe Image © Thomas Sixt

Arrange

Arrange the giltheads and asparagus with the potatoes and serve quickly.

 

Instead of gilthead, sea bass or trout or char can also be prepared in the same way as a whole.

2. Nutritional Values

3. Grill Gilt-Head 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.

Fish grilling Tip from Chef Thomas Sixt

3.1 Properly Prepare the Orata 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.

3.2 Scale of the Gilt-Head, this is How it is Done

Fresh sea bream, also called sea bream, sea bream, dorada or orata
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!

Tip from Chef Thomas Sixt

3.3 Preparing the Orata 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.

Prepare the sea bream for grilling with herbs and garlic
Fish prepared whole ready for the oven

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.

Tip for seasoning from chef Thomas Sixt

For the oven preheating it is now the very highest railway, as a reminder 230°C hot air with grill.

4. Side Dishes with the Grilled Orata

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.

4.1 Grilled Green Asparagus as a Supplement to Gilt-Head

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.

asparagus in the roasting pan before grilling

4.2 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!

Tip from Chef Thomas Sixt

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.

4.3 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.

Tip from Chef Thomas sixt for perfect potatoes with herbs
Butter potatoes with lovage as an accompaniment to sea bream

5. Barbecuing Gilt-Head, 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.

Tip from Chef Thomas Sixt

After 25-30 minutes, depending on the power of the oven, our fish is cooked to the point with asparagus:

grilled asparagus, a wonderful accompaniment to sea bream
Grilled sea bream in roast beef

6. Arrange the Gilt-Head 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!

Tip from Chef Thomas Sixt

7. More Recipes Ideas

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