Sea bream — dorade in French, dorada in Spanish, orata in Italian — is the whole-fish workhorse of Mediterranean restaurants. It takes charcoal, salt crust, and simple olive oil finishes without needing heavy sauces.
Learn how it tastes next to sea bass, how to order by weight, and where it appears in our city guides and recipes.
Also called
Sea bream · Dorade · Dorada · Orata · Gilt-head bream
Best cooking methods
Whole grill · Salt crust · Oven roast · Pan sear fillets
Dorade vs sea bass
Both are mild white fish. Sea bream often feels a little sweeter and more delicate; European sea bass can be slightly meatier. On menus, ask whether farmed or wild and how large the portion is.
If the fish is priced by the kilo, confirm the weight before grilling — hospitality varies by country.
Cooking tips
Score the skin, salt well, and grill or roast whole until the flesh near the backbone turns opaque. Finish with olive oil and lemon.
Excellent in Lisbon marisqueiras, Spanish plancha rooms, and Italian coastal kitchens — then browse those city directories for live listings.