- 2 doradas (gilt head bream) that have been cleaned and prepared for baking (ask your fishmonger to do this)
- 1 lemon
- 1 fish bouillon cube
- ¼ cup dry white wine
- ¼ cup olive oil
- Fresh parsley and/or other herbs (I used an dried Herbs de Provence blend)
- Salt and pepper
- 3 firm tomatoes (green, salad tomatoes are best)
- 1 medium sized red bell pepper
- 1 medium red onion
- Red wine vinegar, extra virgin olive oil, salt, and pepper
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, half 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 with the marinade.
Cut the other half of the lemon into 6 round slices and place one slice in each crevice. Dissolve the other half of the bouillon cube in ¼ cup of hot water and halfway through the cooking process cover in the liquid.
Put the fish in the oven on the middle rack for 40-45 minutes.
For the picadillo, remove the seeds and pulp from the tomato and cut in a small dice.
Deseed the red pepper and do the same, and cut the onion in a small dice too. Season the salsa with salt and pepper and dress with vinegar and olive oil.
Enjoy! To eat the fish slowly pull off the spines and try to get most of the bones out in a few pulls. However, be extremely careful while eating that you don’t swallow any bones.