Dorada is a delicious fish popular in Mediterranean cuisine, including Greek cuisine. The skinny and delicate meat of this fish has only about 80 kcal and 1 g of fat per 100 g. The extraordinary taste of its juicy but dense meat makes them the easier way to prepare, the more we will be able to enjoy its qualities. The inspiration was always provided by Greek cuisine. Southerners know very well that fresh fish do not need too many treatments to taste great.
Preparing doradas from the oven is an uncomplicated and quick way to prepare it. The best and necessarily fresh fish is best for this purpose. It will be delicious for example with Greek baked potatoes. It is worth adding a glass of white wine to this combination, which perfectly complements this set.
1. Gingerbreads (unless you buy already cleaned), rinse and gently dry. We make a sharp knife after 2-3 incisions on both sides of the fish. Cut the garlic cloves and pieces of rosemary branches into the cuts.
2. Sieve the fish with salt, sprinkle with oregano, put on one larger rosemary twig and slices of lemon.
3. Place fish in an oil-filled ovenproof dish, pour a small amount of olive oil, sprinkle with sea salt and put in the oven preheated to 200 degrees for about 25 minutes.
4. The roasted fish meat will be white and the skin will become crispy. We serve counseling together with lemon and baked potatoes.
Small pieces of fish dipped in batter and fried in deep oil is a delicious and quick way to prepare fish in an unusual way in our country. In Greece, this dish is very popular and served, for example, with skordalią - Greek garlic sauce. The dough draws all the smells from the fish and emphasizes the delicacy of the meat. Fish with white thick meat such as monkfish, cod or ordinary miruna are the best for frying.
This is one of our favorite recipes for Greek fish dishes. It comes from the tiny island of Spetse located on the Halkidiki peninsula. It's an extremely delicious and quite simple dish that does not require the addition of sophisticated ingredients. Originally the Greeks sprinkle the fish with breadcrumbs at the end of baking. However, I do not do it, but instead adds Cretan fish soup to the sauce and a sprig of fresh rosemary. There are quite a lot of ways to make this dish, so I think that this small modification will not hurt, and I do not commit barbarism against this recipe.
In Greek taverns, one of the most popular appetizers is fried squid. The tastiest and softest will be small specimens, so if there is an opportunity, it is best to order them. However, it is worth remembering that for a seafood feast, go to a good tavern rather than one of the "pubs" located near the tourist promenade, because then the chances of getting rubbery and unpalatable calamari grow.