Dorade Royale Recipe

Name: Dorade Royale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 branches fresh cilantro; One 3-to-4-pound whole dorade royale (gilt-head bream), snapper, or grouper, or 2 1/2 pounds fillets; 1 heaping tablespoon tamarind paste, or 1 teaspoon tamarind concentrate; 2 tablespoons brown sugar; 2 teaspoons soy sauce; 1/4 cup white wine; One 6-inch knob of ginger, half peeled and grated, half cut in 2 pieces; 1 1/2 preserved lemons (recipe follows), diced; 8 lemons (about 1 1/2 pounds); About 1/2 cup kosher salt; 1 cup fresh lemon juice, plus more if necessary; 2 tablespoons olive oil

Servings: persons

3 tablespoons olive oil
6 branches fresh cilantro
One 3-to-4-pound whole dorade royale (gilt-head bream), snapper, or grouper, or 2 1/2 pounds fillets
1 heaping tablespoon tamarind paste, or 1 teaspoon tamarind concentrate
2 tablespoons brown sugar
2 teaspoons soy sauce
1/4 cup white wine
One 6-inch knob of ginger, half peeled and grated, half cut in 2 pieces
1 1/2 preserved lemons (recipe follows), diced
8 lemons (about 1 1/2 pounds)
About 1/2 cup kosher salt
1 cup fresh lemon juice, plus more if necessary
2 tablespoons olive oil

1
Preheat the oven to 425 degrees, and smear 1 tablespoon of the olive oil in a 13-by-9-inch ovenproof glass baking pan.
2
Stick the cilantro inside the belly of the fish, or scatter around the fillets and slide into the pan.
3
Stir together the tamarind paste or concentrate, the brown sugar, and the soy sauce in a small mixing bowl, adding enough water to thin until runny.
4
Stir in the white wine, and spoon the sauce over the fish.
5
Scatter the grated and cut ginger and the preserved lemons around the fish, and drizzle the remaining oil on top.
6
Bake in the oven for 20 to 30 minutes, or until just cooked through.
7
Remove the ginger knobs and serve.
8
Cut off the very ends of each lemon.
9
Cut each one lengthwise into quarters, cutting to but not through the opposite end.
10
Sprinkle 2 tablespoons of salt into the cut sides of each lemon.
11
Put the lemons in a large jar (its fine if you have to squeeze them in, because they will shrink), and cover completely with lemon juice.
12
Let sit for a day.
13
The next day, if they are not covered with lemon juice, pour a thin film of olive oil over the lemons.
14
This will help keep them sealed while they preserve.
15
Put the jar in the refrigerator and allow to cure for 2 to 3 weeks.
16
Before using, scrape off the pulp if desired.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 branches fresh cilantro, One 3-to-4-pound whole dorade royale (gilt-head bream), snapper, or grouper, or 2 1/2 pounds fillets, 1 heaping tablespoon tamarind paste, or 1 teaspoon tamarind concentrate, and more.

Yes, Dorade Royale falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dorade Royale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions