Among the many edible fish that inhabit the Indian Ocean is the lampuga, which in tropical seas is commonly known as 'dorado' or even Mahi-Mahi.
The dorado belongs to the delphinid family, but unlike the highly intelligent mammal fish, its flesh is more like that of a swordfish. One of the tastiest recipes that can be prepared with the fillets of this soft and delicate fish is certainly the breaded dorado, which can be fried in a pan, but which we, for reasons of fat and digestibility, but also to keep its flavour intact, prefer to offer in the oven.
Fundamental to this very simple recipe is marinating the dorado, which will make it tender and unique! 
But you can also change the breadcrumbs: if we prefer the Mediterranean breadcrumbs (with parsley, capers and chopped olives, or, as an alternative to olives, sun-dried tomatoes mixed with breadcrumbs), in Kenya you can also use a little grated coconut or, in the oriental variant, sesame seeds.

Ingredients for the marinade (for two fillets)
Half a lemon
One teaspoon mustard
One teaspoon olive oil
A sprinkling of pepper or sweet paprika

Ingredients for the breadcrumbs

50g of breadcrumbs
To be mixed with ingredients of your choice.

Marinate the fillets for at least an hour before cooking and leave them in their lemon, oil, mustard and spice mixture.
Heat the oven to 180 degrees. Bread the fillets evenly.
Place in the oven already at temperature and bake for about 15 minutes.
Can be served with a side of baked vegetables (in our case, okra and beetroot) or potatoes.