Dorade Royale / Porgy Recipe

Prepare fish

Rinse the dorade under cold water and pat dry thoroughly with paper towels, inside and out. Using a sharp knife, make three diagonal slashes (about 1/2 inch deep) through the skin on each side of the fish to help it cook evenly and allow flavors to penetrate.

Season the fish both inside the cavity and on the skin with 1 teaspoon kosher salt and half of the black pepper (about 1/2 tsp). Drizzle 2 tablespoons olive oil over each fish and rub it evenly across the skin and inside the cavity.

Place half of the lemon slices (reserve the rest for garnish/finish) and half of the herb stuffing mixture (see Herb stuffing section) inside each fish cavity. The herbs and lemon should be snug but not packed.

Make herb mixture

In a small bowl combine chopped parsley, thyme leaves, chopped oregano, and the thinly sliced garlic. Add the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then toss with 1 tablespoon extra-virgin olive oil to lightly coat. Stir in the half lemon sliced for each fish.

Cook the fish — skillet method

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering (but not smoking), lay the first dorade in the pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure even skin contact. Cook 3–4 minutes without moving, until the skin is deeply golden and crisp. Flip the fish carefully and cook the second side 2 minutes.

Add 2 tablespoons butter (if using) and the 1/8 cup white wine or fish stock to the pan. Tilt the pan slightly and baste the fish with the melted butter and pan juices for 30–45 seconds. Spoon the pan juices over the herb-stuffed cavity as well.

Transfer the skillet to a preheated oven at 200°C / 400°F and roast 6–8 minutes for a 300–400 g (10–14 oz) whole dorade, or until the flesh is opaque and flakes easily and an instant-read thermometer inserted at the thickest part reads 57–60°C (135–140°F). If you don’t have an ovenproof pan, transfer the fish to a baking dish and pour pan juices over before roasting.

Finish and serve

Remove the skillet from the oven and transfer the fish to warmed plates. Spoon any remaining pan juices and melted butter over the fish. Garnish with the reserved lemon slices and microgreens or extra parsley. Taste and adjust with a sprinkle of flaky sea salt and a grind of black pepper if needed.