Baked Turbot
Easy and deliciously meaty, funny looking Turbot baked whole.
Servings: 4
Calories: 356kcal
Equipment
- Large baking tray
Ingredients
- 1 medium Turbot
- 3 medium potatoes, washed and peeled
- 3 cloves garlic
- 10 cherry tomatoes
- ½ lemon
- 1 bunch fresh rosemary
- 1 tablespoon fresh parsley, finely chopped
- slat, to taste
- freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 10 black olives (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper. Set aside.
- Wash and peel the potatoes. Cut them into thin disks. Lay the potato disks out onto the prepared tray. Sprinkle some salt and freshly ground black pepper, and brush with some olive oil.
- Wash and gut the fish, if needed (remove all the organs and blood vessels as much as possible.). Pat dry with a paper towel.Rub some salt and freshly ground black pepper on both sides of the Turbot. Lay it over the potato bed on the baking tray. Brush the top of the fish with some olive oil, sprinkle with finely chopped parsley. Break the fresh rosemary twigs into smaller pieces and lay them over the top of the fish.
- Wash and cut the lemon in half lengthwise, then into thin slices. Lay them over the Turbot. Lay the cherry tomatoes on top of the fish, some black olives as well (optional).Chop the garlic into thin slices and lay them over the top of the fish.
- Bake in preheated oven, at the middle rack, for 30 minutes, or until the fish is cooked through and tender, and the potatoes are cooked through.
- Serve with care and a glass of good white wine.
- Enjoy!
