A dourada assada no forno é um prato clássico da culinária portuguesa, celebrado pela sua simplicidade e sabor autêntico. Este método de cozedura realça a delicadeza do peixe, enquanto o alho e o rosmaninho infundem aromas mediterrânicos que nos transportam para um almoço à beira-mar. Servida com batatas, é uma refeição completa e reconfortante, perfeita para qualquer ocasião.

Ingredientes

  • 2 Douradas
  • 1 Cabeça de Alho
  • 1 Ramo de Rosmaninho
  • Sal Q.B.
  • Pimenta Q.B.
  • Azeite Q.B.
  • 1 c.s. de Paprika
  • 1/2 copo de Vinho branco

Preparação

  1. Lave as douradas e faça alguns golpes para melhor incorporar os sabores. Descasque os dentes de alho e corte em fatias.
  2. Insira-as nos golpes feitos na dourada. Recheia a barriga com alguns dentes de alho esmagados e coloque os raminhos de alecrim lá dentro.
  3. Tempera com sal e pimenta.
  4. Adicione a paprika, o vinho branco e um bom fio de azeite.
  5. Leve a forno quente (200ºC) durante 40 minutos (para douradas de tamanho médio).
  6. Deve ser acompanhado com batata cozida ou assada a murro.

From the sunny shores of Portugal to your kitchen, here is the translated recipe for you to enjoy.

Roasted Sea Bream with Garlic and Potatoes

There is a simple, rustic elegance to a whole roasted fish, a cornerstone of Mediterranean cooking that celebrates fresh ingredients with minimal fuss. This recipe for roasted sea bream, or Dourada, is a perfect example. The fish, prized for its tender and flaky white flesh, is infused with the robust flavours of garlic and aromatic rosemary, then brightened with a splash of white wine and a hint of paprika. It’s a beautifully straightforward dish that delivers impressive results.

The technique of making shallow cuts into the fish is not just for show; it allows the seasonings to penetrate deeply into the flesh, ensuring every bite is flavourful. Stuffing the cavity with crushed garlic and herbs creates a fragrant steam that cooks the fish from the inside out, keeping it wonderfully moist. While the recipe suggests rosemary, feel free to experiment with other herbs like thyme or a few slices of lemon for a citrusy note.

The traditional Portuguese accompaniment is “batata a murro,” which translates to “punched potatoes.” This involves boiling new potatoes until tender, then lightly crushing or ‘punching’ them before roasting with olive oil and garlic until golden and crisp. This creates a wonderful texture—fluffy on the inside with delightfully crunchy edges—that is perfect for soaking up the delicious pan juices from the fish.

Ingredients

  • 2 whole Sea Bream, cleaned and scaled
  • 1 head of garlic
  • 1 sprig of rosemary
  • Salt, to taste
  • Black pepper, to taste
  • A generous drizzle of olive oil
  • 1 tbsp of paprika
  • 1/2 cup (about 120ml) of dry white wine

Preparation

  1. Wash the sea bream and pat dry. Make a few shallow slashes along each side of the fish, which will help the flavours to be absorbed. Peel the garlic cloves and thinly slice some of them.
  2. Insert the garlic slices into the slashes you made in the fish. Stuff the cavity of each fish with a few crushed garlic cloves and the rosemary sprigs.
  3. Season the fish all over with salt and pepper.
  4. Place the fish in a roasting tin. Sprinkle with the paprika, pour over the white wine, and add a generous drizzle of olive oil[1].
  5. Bake in a preheated oven at 200°C (180°C Fan / Gas Mark 6) for around 40 minutes for medium-sized fish, or until the flesh is opaque and flakes easily away from the bone[7][8].
  6. Serve immediately with boiled new potatoes or traditional Portuguese “punched” potatoes.