Briefly rinse the giltheads in running water and dry.
Carefully remove the middle bone from the back. Sprinkle with freshly squeezed juice of one lemon and pull with closed lid.
Finely dice the shallots, garlic and dried tomatoes and sauté in 2 tbsp olive oil until translucent. Cool and blend finely in a hand mixer, season with salt and pepper (the pesto should not be too liquid).
Fill the dorades with the pesto and season them with salt on the outside and grill them on the broiler or in the frying pan or roast them in olive oil.
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