Dorada a la Espalda
Gilt-head Bream Baked/Grilled 'a la Espalda' (Butterflied)
Yes, keto as served. About 2g net carbs per serving, lower than 7 in 10 Spanish dishes.
What it is
A popular and simple preparation where a whole gilt-head bream (dorada) is butterflied (opened 'a la espalda'), seasoned with garlic, olive oil, parsley, and sometimes a touch of white wine, then baked or grilled until the skin is crispy and the flesh is flaky.
Key ingredients
Whole gilt-head bream, olive oil, garlic, fresh parsley, salt, black pepper, lemon wedges (optional).
Optional tweaks
Ensure no potatoes or other starchy vegetables are served as an accompaniment. Request simple grilled vegetables if available.
Watch out for
Starchy side dishes like potatoes, very minor carb contribution from white wine (mostly evaporates).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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