Rinse the lime well, remove the zest, and cut the half of the pulp into cubes. Squeeze the juice from the second half of the lime pulp.
Clean fish, remove entrails, gills, rinse well and wipe with a towel. Make oblique cuts, pour lime juice on top and inside, grate with salt and pepper.
Grind the basil with a knife, pass the garlic through a press, add olive oil, zest and lime pulp, add a pinch of salt and beat with a blender until smooth.
Pour the dorado on top with the prepared mass, just put a little in the middle. Transfer the fish to a baking sheet covered with parchment and bake at 200 degrees for 20 minutes.
Dorado in olive oil with basil, lime and garlic is fragrant, tender and juicy. Cooking is quite simple and fast, such a fish is perfect for the whole family for lunch or dinner under any side dish, you can also serve it on the holiday table, as the dish looks quite presentable. Basil and garlic gives the dorada a unique and piquant taste, lime juice makes the meat tender.