We are often asked how to make baked fish. When the raw material is of quality, especially in the case of fish, few supplements are needed. In this baked turbot recipe, if the fish is first class and we cook it with care, the result is fantastic.
The turbot is a bottom fish in shallow waters, one of those curious fish that live lying on the sand. It has a fine and flavorful meat , and in my opinion it is especially good baked, with minimal accompaniment. As with other fish, wild fish is tastier than farmed fish... but economies don't always allow for that whim. Although if one day you want to pay tribute to each other, nothing better than trying this simple recipe with a wonderful wild turbot.
In the photo, Le Creuset non-stick tray , and Emile Henry ceramic plates
- 1 whole turbot of 1.5-1.8 kg without guts
- 2-3 medium potatoes
- 1 fat onion
- 1 splash of olive oil
- 1 good splash of white wine
- 1 lemon
- Peel the potatoes and cut them into thick slices. As one does not always have the guarantee that the potatoes will cook well in the oven just by putting them in the bottom of the dish, what I do is pass them previously in the microwave in a well-covered dish, until they begin to be tender. .
- We spread the chosen source with olive oil (I have chosen to do it in the Le Creuset nonstick ) and put the semi-cooked potatoes in the bottom.
- Peel the onion, cut it into segments and distribute them over the potato. Let's salt everything well, because the potato is very bland.
- Water the whole with a little olive oil and add the white wine.
- Salt the turbot on both sides and lay it on top of the vegetables. Cut the lemon, insert a slice in a cut of the fish or in the hole of the intestines and sprinkle it with a little juice.
- Cover the pan with aluminum foil and put it in the oven. We roast the turbot for one hour at 160° (with air) / 180° (without air). After that time, remove the aluminum foil and keep it for another 10 minutes at the same temperature, so that it browns a little on top.
- We serve immediately accompanied by a good Albariño wine, for example… yum.
Hola Anouska, no, una hora no es mucho porque el pescado es de buen tamaño y además se cocina tapado. Si estuviera destapado sí se resecaría en exceso, pero de esta forma queda jugoso y perfectamente hecho. Además el tiempo también es necesario por las verduras.
Hola, no es mucho tiempo 1 hora en el horno? Gracias.