baked turbot

We are often asked how to make baked fish. When the raw material is of quality, especially in the case of fish, it needs few additions. In this recipe for baked turbot, if the fish is first class and we cook it with care, the result is fantastic.

Turbot is a bottom-dwelling fish from shallow waters, one of those curious fish that live lying on the sand. It has fine, tasty 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 budgets don't always allow for such a treat. But if one day you want to treat yourself, there's nothing better than trying this simple recipe with a wonderful wild turbot.

In the photo, Le Creuset non-stick pan , and Emile Henry ceramic plates

Ingredients

• 1 whole turbot weighing 1.5-1.8 kg, gutted
• 2-3 medium potatoes
• 1 large onion
• 1 splash of olive oil
• 1 good splash of white wine
• 1 lemon

Elaboration

1. We peel the potatoes and cut them into thick slices. As there is no guarantee that the potatoes will cook well in the oven just by placing them on the bottom of the dish, what I do is put them in the microwave beforehand in a well-covered dish until they start to become tender.
2. We spread olive oil on the chosen dish (I have chosen to do it in the non-stick Le Creuset dish ) and place the semi-cooked potatoes on the bottom.
3. Peel the onion, cut it into wedges and place them on top of the potato. Add salt to everything, as the potato is very bland.
4. We drizzle the mixture with a little olive oil and add the white wine.
5. We salt the turbot on both sides and place it on top of the vegetables. We cut the lemon, insert a slice into a cut in the fish or into the hole in the gut and sprinkle it with a little juice.
6. We cover the dish with aluminium foil and put it in the oven. We roast the turbot for one hour at 160° (with air) / 180° (without air). After this time we remove the aluminium foil and keep it at the same temperature for another 10 minutes, so that it browns a little on top.
7. We serve it immediately accompanied by a good Albariño wine, for example… yum.