A dourada assada no forno é um prato emblemático da cozinha portuguesa, que celebra a simplicidade e a frescura dos sabores do mar. Esta receita, que combina o peixe com um refogado rico de tomate e cebola e o aroma dos limões, é perfeita para uma refeição de fim de semana em família. É um prato que conforta e transporta para uma esplanada à beira-mar.

Ingredientes

  • 1 dourada do mar com cerca de 1700 g
  • Sal grosso q.b.
  • Sumo de 1 limão
  • Azeite virgem q.b. (para untar o tabuleiro e para refogar)
  • 4 colheres de sopa de azeite virgem
  • 3 dentes de alho laminados
  • 2 cebolas grandes cortadas às rodelas
  • 700 g de tomates maduros, picados, sem peles nem sementes (com o sumo)
  • Sal e pimenta preta moída na altura q.b.
  • 1 colher de chá de erva-doce esmagada no almofariz
  • 1 raminho de salsa
  • 1,5 dl de vinho branco seco
  • Rodelas de limão q.b. (para cobrir a dourada)

Preparação

  1. Amanhei a dourada, temperei-a com sal grosso e sumo de 1 limão e deitei-a num tabuleiro untado com azeite.
  2. Num tacho, levei ao lume 4 colheres de sopa de azeite virgem, os alhos laminados e as cebolas cortadas às rodelas.
  3. Quando as cebolas começaram a ficar transparentes, juntei os tomates picados com o seu sumo.
  4. Temperei com sal, pimenta preta moída na altura, a erva-doce e o raminho de salsa.
  5. Acrescentei 1,5 dl de vinho branco seco e deixei cozer até o tomate ficar quase em papa.
  6. Deitei este preparado sobre a dourada no tabuleiro, cobri com rodelas de limão e tapei com folha de alumínio.
  7. Levei ao forno previamente aquecido a 180 °C durante cerca de 45 minutos.
  8. Servi a dourada acompanhada de batatas cozidas.

For our friends across the globe, here is a classic taste of the Portuguese coast, translated for your culinary delight.

Baked Sea Bream

This recipe for baked sea bream is a beautiful example of classic Portuguese home cooking, where simple, high-quality ingredients are allowed to shine. A whole sea bream is baked on a rich and flavourful bed of slow-cooked tomatoes, onions, and garlic, infused with white wine and herbs. The entire dish is brightened with slices of fresh lemon, which steam under the foil, perfuming the fish as it cooks to tender perfection.

The key to this dish is the refogado, the flavour base of gently sautéed onions and garlic, which is then enriched with ripe tomatoes and fennel. Don’t rush this step; allowing the vegetables to cook down until they are soft and almost a paste creates a deep, sweet foundation that perfectly complements the delicate, flaky fish. It’s a method that celebrates slow-cooking and flavour building.

Traditionally served with simple boiled potatoes, this dish is a complete meal. The potatoes are perfect for soaking up the delicious tomato and onion sauce. For a touch of green, a simple side salad with a light vinaigrette or some steamed green beans would be an excellent addition. This is rustic, soulful food at its best, ideal for a long, lazy lunch.

Ingredients

  • 1 whole sea bream, about 1.7kg
  • Coarse sea salt, to taste
  • Juice of 1 lemon
  • Virgin olive oil, for greasing the tray and for cooking
  • 4 tbsp virgin olive oil
  • 3 garlic cloves, sliced
  • 2 large onions, cut into rings
  • 700g ripe tomatoes, peeled, deseeded and chopped (with their juice)

    • – Salt and freshly ground black pepper, to taste

  • 1 tsp fennel seeds, crushed in a pestle and mortar
  • 1 small bunch of parsley
  • 150ml dry white wine
  • Lemon slices, enough to cover the fish

Preparation

  1. Clean and prepare the sea bream, season it with coarse salt and the juice of 1 lemon, and place it in a baking tray greased with olive oil.
  2. In a saucepan, heat 4 tablespoons of virgin olive oil over a medium heat and add the sliced garlic and onion rings.
  3. When the onions begin to turn translucent, add the chopped tomatoes with their juice.
  4. Season with salt, freshly ground black pepper, the crushed fennel seeds, and the bunch of parsley.
  5. Add 150ml of dry white wine and let it cook until the tomato has broken down into a thick sauce.
  6. Pour this mixture over the sea bream in the baking tray, cover the fish with lemon slices, and then cover the tray tightly with aluminium foil.
  7. Bake in a preheated oven at 180°C (160°C Fan/Gas Mark 4) for about 45 minutes.
  8. Serve the baked sea bream with boiled potatoes.