Dorada a la Roteña | Juicy Andalusian Sea Bream

Preheat the oven to 190 °C top/bottom heat. Thoroughly rinse the sea bream under cold water, pat dry with paper towels, and lightly score the skin diagonally 2 to 3 times on both sides. Season the fish inside and outside with salt and pepper and fill each abdominal cavity with a slice of lemon.

Peel and finely chop the onion and garlic cloves. Wash the red and green bell peppers, remove the seeds, and cut into thin strips. Quarter the tomatoes, remove the cores and seeds, and cut the flesh into small cubes.

Heat the olive oil in a large pan. Gently sauté the onion, garlic, and bell pepper strips over medium heat for about 8 minutes until the vegetables are soft and aromatic. Briefly stir in the sweet paprika powder, then add the diced tomatoes and bay leaves and let simmer for 5 minutes.