Grilled dorado with rosemary and olive oil

Grilled dorado with rosemary and olive oil is a classic Italian dish that is all about simplicity and pure flavour. By using fresh fish, a few Mediterranean herbs and high-quality extra virgin olive oil from L'Oro Verde di Puglia, you put a sophisticated dish on the table in a short time. It is ideal for a light lunch, a dinner on a summer evening or as a main dish at a festive dinner.

In southern Italy, where fish and olive oil are on the table daily, dorado is often grilled whole and filleted at the table. Grilled dorado with rosemary and olive oil is one of those dishes that shows how little you need when the ingredients are right. The olive oil not only adds a subtle flavour but also helps keep the fish nice and juicy while grilling.

Ingredients (for 2 persons)

• 2 dorades, cleaned (with skin and bones)
• 4 tablespoons L'Oro Verde di Puglia olive oil
• 2 sprigs of fresh rosemary
• 1 organic lemon, sliced
• Sea salt and black pepper to taste

Preparation

1. Rinse the dorades and pat dry. Make incisions in the skin on both sides.
2. Rub the fish with olive oil, salt and pepper. Put a sprig of rosemary and a few slices of lemon in each belly cavity.
3. Heat a grill pan or barbecue and carefully place the dorades on the grill.
4. Grill for 5-6 minutes per side, depending on thickness, until the skin is crispy and the meat detaches easily from the bone.
5. Serve immediately with a drizzle of olive oil on top and some extra lemon at the table if necessary.

Want to know more about fresh dorado and sustainable fish choice? Then visit Viswijzer.co.uk, the official guide to responsible fish consumption.

Grilled dorado with rosemary and olive oil is not only tasty, but also nutritious and light. Serve with roasted vegetables or a fresh salad for a complete meal with the flavours of southern Italy.