Dorade with Citrus

Not only lemon tastes deliciously with fish…


Serves 4

Cook time

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  • 2 x 350g dorades (bream)
  • freshly ground black pepper
  • salt
  • 8 sprigs dill
  • 6 sprigs mint
  • 6 sprigs tarragon
  • 4 limes
  • 2 pink shaddocks (pomelos)
  • 2 oranges
  • 2 lemons
  • 2 shallots
  • 2 garlic cloves
  • 1 red chili pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 bay leaves
  • 400ml fish stock


Buy ready-gutted bream. Rinse them thoroughly. Season them on the inside with salt and freshly ground pepper. Stuff the bream with sprigs of dill, mint, tarragon and 3 limes peeled and cut into wedges.

Peel the pomelos, oranges, lemons and 1 remaining lime. Remove the segments from the membranes with a small sharp knife and squeeze out all the remaining juice.

Cut the shallots and garlic into slices. Remove the seeds from the pepper and cut it into pieces.

Heat the oil and butter over a medium heat in a large casserole. Fry the garlic, shallots, pepper and bay for 1 minute. Add the fish, the citrus fruit and the juice. Cook for 3 minutes.

Pour the stock over the fish, place on the lid and cook slowly for 5 to 10 minutes or until the fish is done. Serve with new potatoes.