Our sea bream is prepared whole, marinated in a blend of spices and yoghurt, then grilled in the tandoor until the skin turns delicately crispy and the flesh stays moist, coming easily off the bone. A generous, spectacular dish at the table, pairing the delicacy of the fish with the aromatic power of the traditional clay oven.
A dish with a story
Cooking whole fish in the clay oven is an ancient practice in India’s coastal regions, where the day’s catch was grilled directly with whatever spices were on hand.
Serving fish whole, head and tail included, remains a symbol of generosity and freshness in many Indian and Mediterranean culinary cultures.
This dish is now part of a trend towards healthier, more refined Indian cuisine, very much in demand in major European cities.
Sea bream isn’t traditionally fished off India’s coasts: this recipe brings tandoor traditions together with a thoroughly Mediterranean fish.
Frequently asked questions
Is the fish served with bones?+
Yes, it’s prepared whole; our team can help you fillet it at the table if needed.
Is Dorada spicy?+
No, the marinade is mild and fragrant, designed to respect the fish’s delicate flavour.
Can I order it as a fillet?+
It’s traditionally served whole; for a fillet version, we recommend our Solla de Salmón.
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