Oven-baked turbot with potatoes

Oven-baked turbot with potatoes is a simple yet very tasty dish, typical of Italian cuisine. Here’s how to prepare it.

Ingredients

• 1 turbot of about 1-1.5 kg, cleaned and scaled
• 800 g of potatoes
• 2 cloves of garlic
• A few sprigs of rosemary
• Juice of 1 lemon
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Dry white wine to taste

Preparation

1. Take the already cleaned turbot, make light incisions on the skin, and set it aside.
2. Preheat the oven to 180 °C.
3. Wash the potatoes well and cut them into slices not too thin, about 5 mm thick.
4. In a large baking dish, create a bed with the potato slices. Add the crushed garlic cloves, some rosemary, salt, and pepper.
5. Lay the turbot on top of the bed of potatoes. Inside you can place some rosemary and another clove of garlic to flavor the meat during cooking.
6. Season the fish with salt, pepper, a drizzle of oil, and lemon juice. Add a glass of dry white wine to the bottom of the dish.
7. Bake in the preheated oven at 180 °C for about 40-45 minutes, depending on the size of the turbot.
8. During cooking, if the potatoes or fish should dry out too much, you can moisten with a little hot water or more white wine.

Curiosity

The turbot is a prized fish, appreciated in the kitchen for its white and flavorful meat. When fresh, its skin shows beautiful silvery or bronze reflections. Once cooked, the turbot is particularly tender and goes well with simple side dishes like potatoes.

Enjoy your meal!