Turbot gratin with vegetables

The turbot gratin with vegetables is an elegant and tasty dish that can make a wonderful impression at a special dinner. Below you will find a recipe to prepare it, with that Italian touch that is always a delight!

Ingredients

• 4 turbot fillets (about 200 g each)
• 2 zucchini
• 2 carrots
• 100 g of breadcrumbs
• 50 g of grated Parmesan cheese
• 2 cloves of garlic
• Chopped parsley to taste
• Extra virgin olive oil
• Salt and pepper

Preparation

1. Preheat your oven to 200 °C (390 °F).
2. Clean the vegetables. Cut the zucchini and carrots into julienne (thin strips) and sauté them briefly in a pan with a drizzle of oil and a clove of garlic. Season with salt and pepper to taste.
3. Prepare the gratin by mixing the breadcrumbs, Parmesan, chopped parsley, a pinch of salt, pepper, and a drizzle of oil to obtain a fairly moist mixture.
4. Arrange the turbot fillets in a baking dish lined with parchment paper, season them with a little salt and pepper.
5. Evenly distribute the sautéed vegetables over the turbot fillets.
6. Cover each fillet with the gratin mixture and press down lightly to make it adhere to the vegetables.
7. Bake for about 15-20 minutes or until the surface is golden brown and crispy.
8. Serve hot, perhaps with a drizzle of raw oil and a sprinkle of fresh parsley.

For a perfect pairing, you might serve this dish with a glass of fresh and aromatic Vermentino, which goes well with the delicate flavor of the fish and the crunchiness of the gratin!