Ingredients:

  • 4 whole dorade fish (about 1-1.5 lbs each)
  • 2 tablespoons olive oil (30 ml)
  • Salt (to taste)
  • Black pepper (to taste)
  • Lemon slices (for garnish)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1/2 cup fresh parsley, chopped (15 g)
  • 1/4 cup fresh basil, chopped (10 g)
  • 1/4 cup red onion, finely diced (40 g)
  • 1 garlic clove, minced
  • Zest and juice of 1 lemon
  • 2 tablespoons extra virgin olive oil (30 ml)

Instructions:

  1. Clean, scale, and gut the dorade fish if not already done. Pat dry and score the skin lightly on both sides.
  2. Rub olive oil over the fish. Season the outside and inside with salt and pepper.
  3. In a mixing bowl, combine cherry tomatoes, parsley, basil, red onion, garlic, lemon zest, lemon juice, and olive oil. Stir gently and season with salt and pepper.
  4. Preheat the grill to medium-high (about 400°F/200°C).
  5. Place the dorade on the grill and cook for 4-5 minutes on each side, until the fish flakes easily and skin is crispy, checking that internal temperature reaches 145°F/63°C.
  6. Transfer the grilled dorade to a serving platter, spoon the lemon herb salsa over the top, and garnish with lemon slices.