Rinse the dorados under running water, cooled inside and out. Rub dry with kitchen roll. Season both fish inside and out with juice of one lemon, salt, pepper and half of the kitchen herbs. Place in a baking dish coated with olive oil.
Cover the fish with the mushroom slices in a flaky manner.
Season again with salt, pepper and the remaining herbs.
Drizzle plenty of olive oil over the fish. Bake the dorados on the spot in the oven heated to 225 °C on the middle rack for thirty minutes, basting frequently with the jus.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!