The dorade is a delicious type of fish that actually appeals to everyone. It is a firm white fish with a pleasant, not too strong taste. You can find this fish more and more in the Netherlands these days. Most often you see them sold as 'whole fish'. In this recipe I use dorado fillet.
The dorade fillet is already scaled and cleaned. In addition, the bones have been removed. So you can easily prepare them and eat them right away. And that's nice too! This time we bake it crispy and then au gratin with a nice fresh gremolata crumble. Give it a try!
Fish in the Antilles
In the Antilles we are experts when it comes to fish. After all, we live on an island and can get the tastiest tropical fish straight from the sea. Usually we eat the fish (whole or in slices) crispy fried. Almost nothing is thrown away. Because the fish is so crispy, you can even eat the fins and skin.
So from childhood we are used to eating fish that still contains bones. You hardly see fillet 'at our place'. In the Netherlands it is quite different – there many people do not like bones and fish fillet and breaded pieces of fish (eg kibbeling and fish fingers) are very popular.
My son is really scared of bones. Although he likes fish, he is so afraid of the bones that he prefers not to eat it. A shame, of course, because fish is so healthy! Usually during dinner I get the task of picking out his fish and only giving him back the boneless pieces. Of course I like to do that, but it is quite a lot of work. In the meantime, my own fish has already become cold…
So I often choose fish that has already been filleted in advance for the children. I'd rather do that myself (especially with a plaice or mackerel) but to be honest - it's still quite a job! And then the following results:
Freshly Fish's fish box
We were recently asked if we wanted to try the Freshly Fish fish box. Do you already know them? At this webshop you can order fish online in a handy 'box' that you can put together yourself. All fish has already been filleted and cleaned. Some varieties are even breaded. Useful!
How Freshly Fish works: you order the box for € 59,- and you can choose which 8 types of fish you put in it. The dishes come in 2 portions / 200 grams, so in total you order about 16 portions of fish, shrimp or shellfish. The fish is freshly frozen and will be delivered to your home neat and frozen. Now I hear you thinking (because I thought this myself) “100 grams of frozen fish per person? That is never enough to prepare a meal!”
Fortunately I was wrong about that; because the fish has already been completely cleaned, you don't throw anything of that weight away. Where you normally have a third of bones, fins and waste, the products are immediately suitable for use here. And another advantage: the fish is not (like frozen fish from the supermarket) doused with water before freezing. You know that: you buy a kilo of frozen salmon and after defrosting you are left with 700 grams of fish and a puddle of water. Not fun. That's at Freshly Fish so not the case.
Would you like to try out a box yourself? Then I have a discount code for you with which you get a whopping €10 discount (valid until March 31) – With the code TRY FISH10 you can order the box now for €49,- instead of €59,-
The recipe for the dorade
For this recipe I used Freshly Fish dorado fillets. These are about 100 grams each. I charge one per person. You can also use other fish fillets for this recipe, as long as it comes from firm white fish.
This recipe is for 4 people. Halving or doubling is fine! I served the sea bream fillets with fried potatoes and fried zucchini.
- 4 pieces dorade fillet
- 50 gr wheat flour
- Salt and pepper
- Oil, for frying
- 1 bunch of parsley
- The zest and juice of ½ lemon
- 50 ml olive oil
- 1 clove garlic
- 50 gr breadcrumbs
- Salt to taste
- Optional: chili flakes or cayenne pepper, for extra spice
Preparation of dorado fillets with gremolata crumble
Let the fish thaw and pat the fillets dry with some kitchen paper. Slightly slash the skin of the fish three times with a sharp knife. We do this so that the fillets do not warp in the pan.
Now move on to making the gremolata crumble. Finely chop the parsley, crush the garlic clove and grate the lemon zest. Mix this together in a bowl. Then add the lemon juice, olive oil, breadcrumbs and salt to taste.
Do you like spicy? Then you can add some chili flakes or cayenne pepper.
Now preheat the oven to 180 degrees. Does your oven have a grill setting? Then use it!
Sprinkle the fillets with salt and pepper and then roll them in the flour.
Then heat a layer of oil in a frying pan and fry the fillets briefly. First fry the fish on the skinless side. You can do this on high heat for about 2 minutes. Then turn the fillets over (so on the skin) and fry them for about 5 minutes until golden brown and crispy.
Then place the fish on a platter and spoon the gremolata crumble over it. This can be a nice layer of about 5 mm thick. Press the crumble well. Put the dorado in the oven/under the grill for about 5 minutes, so that the gremolata becomes nice and fragrant, without the herbs burning.
Serve the dorade with (for example) baked potatoes, tartar sauce and zucchini – Enjoy your meal!
Do you love fried fish? Then try our recipe for fried red snapper(piska kora hasa)
- This article was created in collaboration with a company or brand
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