Scale the fish if necessary. Season inside and out with salt and sprinkle with the juice of one lemon. Place the rosemary sprig in the belly.
Score the top of the fish four to five times. Insert the lemon slices into the incisions.
Place the fish in an ovenproof dish. Add the white wine.
Drizzle the fish generously with olive oil.
Peel the shallot and cut it into rings. Add to the mold with the bay spice and the parsley stalks.
Meanwhile, bake the dorado in the oven heated to 200 degrees for about thirty minutes. Baste with jus from time to time.
Chop the parsley. Remove the peel from the lemons like from an apple with the white skin and remove the slices from the peel.
Cut into small cubes. Let the butter melt and turn the parsley and the lemon cubes in it very briefly on the other side. Over the carved fish form.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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