Grilled Dorade with Tomato & Cucumber Salad
Whole gilt-head bream grilled until crispy-skinned and flaky, served with a bright Mediterranean salad of tomatoes, cucumbers, and tender lettuce. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat the dorade dry inside and out with paper towels. Season generously with salt and pepper.
Step 2
Heat a grill pan or cast iron skillet over medium-high until a drop of water sizzles on contact, about 2 minutes.
Step 3
Brush fish lightly with 1 tbsp olive oil. Lay on hot grill skin-side down without moving for 5 minutes until skin chars and crisps.
Step 4
Flip once and cook another 5 minutes until flesh flakes easily at thickest part near the backbone.
Step 5
Toss tomato, cucumber, and lettuce with remaining 3 tbsp olive oil, juice of half the lemon, and a pinch of salt.
Step 6
Transfer fish to a plate, squeeze remaining lemon over top, and serve with the fresh salad alongside.
Tools you’ll need
- grill pan or 12-inch cast iron skillet
- paper towels
- tongs
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
