Dorada a la Marseillaise: very Mediterranean seafood recipe (as simple as it is tasty)

The recipe for this sea bream gilthead comes from an old magazine clipping that we accumulate so many for drawers and boxes. Whether or not it is a typical preparation of the beautiful French city, the truth is that it is a very simple, tasty and healthy way of preparing this fish.

If you are one of those who is used to cooking grilled sea bream or sea bass fillets or simply baked with potatoes, you will like this recipe to vary the menus at home a little. Fresh and light, it is a perfect dish both for summer days and for colder times, because the oven is always comforting.


For 2 persons
  • Clean ration gilthead (open or filleted) 2
  • Purple Onion 1
  • Garlic clove 2
  • Tomato 2
  • Capers 1 tablespoon
  • Anchovies 2
  • Black olives 1-2 tablespoons, pitted
  • Lemon 0.5
  • White wine 150 ml
  • Dried or fresh oregano to taste
  • Dried or fresh parsley to taste
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make sea bream golden

Difficulty: easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

Preheat the oven to 200º C and grease a baking dish with oil. Cut the onion into julienne strips and arrange at the bottom of the source. Chop the garlic clove with the anchovies and add them.

Cut the tomatoes into thick slices and also place them on the onion. Season with salt and pepper and add a little oregano. Bake for 10-15 minutes, until the onion begins to be tender.

Season the gilt-head bream and place them on top of the vegetables. Sprinkle with lemon juice, white wine and spread capers and sliced ​​olives on top. Bake about 10 more minutes and serve with oregano and parsley.

With what to accompany the sea bream to the Marseillaise

Dorada a la Marseillaise is a very healthy recipe to serve as a main or second course. As a garnish we can roast some potatoes or prepare a salad to taste.

Tags:  Meats And Birds Desserts Fish 

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