For the gilthead bream, wash the fish, pat dry and make crosswise incisions on both sides.
Be careful not to cut all the way through the flesh. Then season the fish with lemon juice, salt and orange pepper on all sides.
Turn the dorados in starch flour on both sides and tap off the excess flour.
Heat the clarified butter and fry the dorados on both sides until crispy. Drain briefly on paper towels.
Arrange the dorado and serve.
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