Baked turbot is a tasty fish main course originating from Italian cuisine. Its preparation is simple but the result is truly delicious. The turbot is baked in the oven together with potatoes and seasoned with garlic, rosemary, dry white wine, olive oil, salt and pepper. The fish turns out tender and flavorful, while the potatoes are infused with Mediterranean aromas.
Clean the turbot and make two small slashes on both sides
Insert half a clove of garlic and a little rosemary into the slashes
Peel the potatoes, wash them and cut them into slices; place them in a baking dish with 2 tablespoons of oil, salt and pepper
Bake at 200°C for 10 minutes
When the potatoes are almost cooked, place the turbot on top with the pale side of the skin facing up
Cook for another 10 minutes then pour over with the white wine
Salt and pepper the turbot then cook it for another 10 minutes
Serve in the same baking dish
Oven
Pan
Knife
Italy
| Energy (kcal) | 80.81 |
| Carbohydrates (g) | 6.07 |
| of which Sugars (g) | 0.25 |
| Fat (g) | 0.84 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 11.89 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.08 |
