- Dorada - 700 Grams
- Fresh mint - 40 Grams
- Salt - 1/2 Teaspoon
- Cherry tomatoes - 250 Grams
- Fresh ginger - 1 Art. a spoon
- Olive oil - 30 milliliters
- Lemons - 1/2 Pieces
- Capers - 30 Grams
We'll start with the standard - we'll wash the dorado and clean it from the entrails. Fresh ginger rubbed on a grater. In a mortar, grind fresh mint leaves, olive oil, ginger and salt. The resultant marinade is abundantly lubricated by our fish. Inside each fish we put on a slice of lemon and on a branch of fresh mint. Cherry tomatoes and cut in half. We lay the fish on a baking sheet, previously covered with parchment paper. We spread out the capers and cherry tomatoes, if there was a marinade - pour on top. Bake 20 minutes at 190 degrees - and it's ready!
Servings: 3-4