Baked Turbot with Potatoes

Baked turbot with potatoes is a simple but 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 garlic cloves
• 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 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, a bit of rosemary, salt and pepper.
5. Place the turbot on top of the potato bed. Inside it you can insert a bit of rosemary and another garlic clove to flavor the flesh during cooking.
6. Season the fish with salt, pepper, a drizzle of oil and the lemon juice. Add a glass of dry white wine to the bottom of the baking dish.
7. Bake everything 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 the fish should dry out too much, you can moisten with a little hot water or more dry white wine.

Trivia

The turbot is a premium fish, appreciated in cooking for its white and flavorful flesh. When fresh, its skin shows beautiful silvery or bronze reflections. Once cooked, the turbot is particularly tender and pairs well with simple sides like potatoes.

Enjoy your meal!