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Recipe for :

Dorada - Gilthead Bream

This recipe for Dorada - Gilthead Bream has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

A fantastically easy recipe given to us by our local pescaderia here in our rural village of Orce. This fish is full of flavour so needs the minimum of accompaniments, plus as I am fussy about bones, the bones in this fish are big and sturdy for ease of eating!

Ingredients for Dorada - Gilthead Bream

4 medium to large whole Gilthead Bream
Handful chopped parsley
Generous amount of course sea salt

How to make Dorada - Gilthead Bream

  • Wash the fish under running water and remove the innards.
  • Place the fish onto a lightly oiled baking sheet and cover all over with a generous amount of salt and the roughly chopped parsley.
  • Bake in a moderate oven for around 45 minutes until cooked through but still tender.
  • Serve with a green salad, boiled potatoes and "moho canario" canary island sauce for a delicious side dip.

Serves 4

Dorada - Gilthead Bream

Orce Serrano Hams

Published with permission of Orce Serrano Hams