• 2 Dorado fish;
  • 20 strips of bacon (approximate weight of 150 g);
  • 2 branches of sage;
  • 2 twigs of thyme;
  • 15 black olives;
  • 4 cloves of garlic;
  • 1 lemon;
  • 2 tbsp olive oil.

Ingredients for the filling:

  • 200 g of raw sausages;
  • ½ Bunch fresh parsley;
  • 1 pinch of Cayenne pepper;
  • 1 tbsp lemon juice.


  1. Both fish carcass is cleaned of scale, gut and wash carefully both outside and inside.
  2. Parsley wash, shake off water and finely chop with a knife.
  3. Raw sausages to cut with a knife.
  4. The stuffing of the sausage to squeeze in a bowl.
  5. To the mince pour a few drops of lemon juice, add Cayenne pepper and chopped parsley. All mix thoroughly until smooth. Note that pepper and salt ready-made stuffing is not recommended, as manufacturers of sausage, usually very well seasoned with their spices.
  6. Prepared stuffing divided into two equal parts.
  7. Purified fish lightly prisolit inside and out. In the belly of each Dorado to put one part of stuffing.
  8. Bacon cut into thin strips to make 20 strips. Each fish will take about 10 strips.
  9. So, the first ten strips of bacon to put on Board a V-shaped pattern. The bacon place the stuffed Dorado so that its tail was at the junction of the strips. Carcass "to swaddle" a strip of bacon, placing them overlapping each other. The same procedure of taping to repeat with the second Dorado.
  10. Garlic, split in teeth clean. Wash the lemon and cut into slices.
  11. Zamochennuyu fish, arrange on a baking tray along with teeth of garlic, olives, slices of lemon, herbs of sage and thyme. Drizzle with all the oil and send in a quarter of an hour in the oven, preheated to 200-220 degrees.
  12. After this time the pan remove from the oven, flip fish to other side and again send in the oven for a quarter of an hour.
  13. Ready stuffed Dorado serve with garnish or without it.