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.
Garides saganaki or shrimp baked in tomato sauce with feta cheese is one of the most famous Greek dishes. It will especially appeal to the lovers of these crustaceans. A thick tomato sauce with sunken shrimps, sprinkled with feta cheese and parsley is served with a good bread, which will perfectly remove the remains of the sauce. Although the dish is easy to make, it is necessary to reserve some time to prepare it. A large part of it will be devoted to cleansing shrimps.
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.
Cod fried in dough served with skordalia - garlic paste - is a dish usually served in Greece on Independence Day. Traditionally, it is made of salted cod, because in the interior of the Greek land it was difficult to find raw fresh fish. In Poland, you probably will not buy this fish in this form so all you need is fresh, regular Atlantic cod. Thick pieces of meat will be the best to make this dish. An additional advantage of cod is its low calorific value, as well as low fat content, which makes this fish perfectly suitable for frying.