For the gilthead bream with orange-pine sauce, rinse the fish inside and out with cold water and pat dry. Acidify with lemon juice and salt. Place thyme and parsley in the belly cavity.
Heat a mixture of butter and oil in a large skillet. Dust the giltheads with about flour and fry on both sides.
In a second pan, bring orange juice and zest, lemon juice and a little sugar and saffron threads to a boil. Add the pine nuts and orange fillets and let it boil down a bit. Assemble (thicken) the sauce with some pieces of ice-cold butter – the sauce must not boil now.
Serve the dorado with orange-pine sauce.