• 3 medium sized Dorades (fish)
  • 2 cups rice
  • 4 cups fish broth
  • 5 sprigs rosemary, fresh
  • 5 cups vegetable mix ( baby carrots and peas), frozen
  • salt and black pepper, as needed
  • 5 tablespoons oil
  • olive oil, as needed


Preheat the oven to 350 degrees Fahrenheit, or 180 degrees Celsius.
Place the rice, the vegetable mix and the fish broth in a medium sized pyrex.
Add to this about a tablespoon of cooking oil and salt and pepper to taste ( make sure the broth you're using isn't already seasoned).
Cover the pyrex with a sheet of aluminum foil and place it in the oven. 
Let bake for 30 minutes with no interruptions.

In the meantime, rinse of the Dorades making sure the insides have been removed.
In a larger pyrex spread the 4 tbsp of oil and the rosemary sprigs.
Lay out the dorades on top and bake for about 20 minutes.
The dorades are ready when the eyes turn white and when you try to remove a seciton with your fork it comes out a clean piece.

To prepare the dishes remove the filet from the dorade and cut into bite-sized bits.
Serve the rice on a flat dish and sprinkle some of the filet on top an drizzle with olive oil.
Enjoy!