Go Back
+ servings
Baked gilt head bream in a clear serving dish with sliced lemons.

Baked Gilt Head Bream Recipe

This easy baked gilt head bream recipe is a quick and easy way to prepare dorada, one of Spain's favorite fish!
No ratings yet
Print (images optional) Pin
Course: Fish, Main, Main Course
Cuisine: Spanish
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 people
Calories: 431.46kcal


Baked Fish

  • 2 whole gilt head bream (doradas) ask your fishmonger to clean them and prepare them for baking. The fish I buy are usually about 600g (1.3 lbs) each, but the size varies. If they are very large they might need more time in the oven.
  • 1 lemon
  • 1 fish stock cube
  • 1/4 cup dry white wine
  • 1/4 cup olive oil
  • fresh parsley You can use other herbs if you'd like, such as thyme, oregano, or fennel seed.
  • salt
  • pepper

Picadillo Salad

  • 3 tomatoes finely diced, remove the seeds and any extra liquid (firm salad tomatoes are ideal)
  • 1 red bell pepper finely diced
  • 1 red onion finely diced
  • 2 tbsp Sherry vinegar (you can substitute red wine vinegar)
  • 2 tbsp extra virgin olive oil (more to taste)
  • sea salt (to taste)
  • pepper (to taste)


Baked Fish

  • Set the oven to bake at 285°F (140°C)
  • In a small bowl, mix the wine, olive oil, juice from half the lemon, a pinch of salt, pepper, a bouillon cube, and the dried herbs (if using).
  • Make three large cuts diagonally across each fish. Place the fish on a baking sheet and cover them with the marinade. Cut the other half of the lemon into six round slices and place one slice in each crevice.
  • Put the fish in the oven on the middle rack for 40-45 minutes. Check about halfway through and if it looks dry add a little water to the pan.
  • Once fully baked, let the fish rest a few minutes before eating. Be careful of bones when you eat the fish.

Picadillo Salad

  • Remove the seeds and pulp from the tomato and finely dice.
  • Deseed the red pepper and do the same, and cut the onion in a small dice too.
  • Season the salad with salt and pepper and dress with vinegar and olive oil. Enjoy!


Calories: 431.46kcal | Carbohydrates: 6.5g | Protein: 27.67g | Fat: 30.97g | Saturated Fat: 4.58g | Cholesterol: 120.26mg | Sodium: 731.62mg | Potassium: 509.01mg | Fiber: 1.67g | Sugar: 2.02g | Vitamin A: 467.71IU | Vitamin C: 33.7mg | Calcium: 49.14mg | Iron: 2.08mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!