Dorada, 1 pc. (weight 300-400 gr)
Garlic, 20 g
Fresh basil leaves, 3 g
Carrot, 20 g
Celery Stalk, 20 g
Red onion, 15 g
Bell pepper, 20 g
Butter, 15 g
White wine, 30 ml
Thyme, 2 g
Rosemary, 2 g
Bake the unpeeled garlic in the oven at 180 degrees for 15 minutes. Cool down.
Washes and clean the fish. We make incisions on the fish and put in them peeled cloves of baked garlic.
Spread basil leaves in the abdomen.
Put a sheet of parchment paper on a dry frying pan, salt it so that the fish does not stick, just pour a little olive oil. Put the fish, salt on top. Celery, carrots, bell pepper cut into cubes, onions – rings.
We spread the vegetables on the fish, alternating cubes. Top – onion rings, then butter, thyme, rosemary. Salt a little more and pour wine.
We send the pan to the oven preheated to 180 degrees for 18 minutes. In the process of cooking, you need to water the fish several times with the secreted juice.
We put the fish on a plate and once again pour the juice remaining in the pan. There is a wonderful spice – sumy. You can sprinkle already cooked fish with this spice.