Baked Doradowith Potatoes, Tomatoes & Garlic
- 45 min
- Serves 4
- 10 ingredients
15 minutes to prep, 30 to cook. A vibrant one‑pan Mediterranean dinner featuring whole dorado baked with golden potatoes, sweet cherry tomatoes, and aromatic garlic. The lemon‑thyme drizzle adds bright acidity while the fish stays juicy and tender, making it a quick, flavorful weeknight meal.
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Method
Preheat the oven to 400°F (400°F) and line a baking tray with parchment paper.
Boil the baby potatoes in salted water until medium‑done (still slightly firm), then drain and set aside.
Score the fish skin in a diamond pattern and season the inside and outside with salt and pepper.
Arrange the parboiled potatoes, cherry tomatoes, and lightly crushed garlic cloves around the fish on the tray.
In a small bowl, whisk together olive oil, lemon juice, chopped thyme, salt, and pepper, then drizzle generously over the fish and vegetables.
Bake for 25–30 minutes, until the fish is cooked through and the potatoes are golden and tender.
Serve directly from the tray, optionally with lemon wedges; the garlic will become soft and fragrant.
Tips while you cook
- Parboil potatoes first
- Boil the baby potatoes until medium‑done, then drain before arranging them on the tray.
- Score the fish skin
- Score the dorado skin in a diamond pattern before seasoning.
- Apply lemon‑thyme drizzle before baking
- Whisk olive oil, lemon juice, thyme, salt, and pepper, then drizzle over fish and vegetables before baking.
- Watch baking time
- Bake for 25–30 minutes until the fish is cooked through and the potatoes are golden and tender.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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