- Olive oil - 4 items. spoons
- Dorada - 4 pieces
- Vegetable oils - 20 milliliters
- Table white wine - 100 milliliters
- Pepper and salt - - To taste
- a bunch of Parsley - 1 piece
- Basil - 1 st. a spoon
- Lemon - 1 piece
- Estragon - 1 st. a spoon
- Laurel Leaf - 7-10 pieces
- Garlic - 2 Teeth
1. First of all, we defrost the fish. This takes approximately one hour. Then, under running water, it is thoroughly rinsed, the scales are cleaned, the entrails are gutted, and the gills are removed. 2. In small pieces break the bay leaf, add tarragon and basil. You can add fresh rosemary. Parsley is sliced separately. Thin slices of lemon. Chesnokodavilkoi squeeze garlic. 3. Wipe napkins with fish, inside and outside, rub it with salt. Sprinkle with herbs, fragrant and pink pepper, two or three slices of lemon in the abdomen. 4. We lubricate the foil with vegetable oil, slightly squeezed garlic with a bed, then put the fish, sprinkle with parsley. 5. The edges of the foil a little lift and pour spoons three wines and a spoonful of olive oil. We wrap the fish and lay it on a baking tray. 6. For 30 minutes we send the baking sheet to a preheated oven, medium fire. After the fish, put it into plates and decorate with lemon.
Servings: 4