We are often asked how to bake fish. When the raw ingredients are high quality, especially with fish, it needs few additions. In this recipe for roasted turbot, if the fish is top quality and we cook it with care, the result is fantastic.
Turbot is a bottom-dwelling fish found in shallow waters, one of those curious fish that lie on the sand. It has a delicate, tasty flesh, and in my opinion it is especially good roasted, with minimal accompaniments. As with other fish, wild-caught is tastier than farmed… but budgets don't always allow that indulgence. Although 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 nonstick roasting pan, and Emile Henry ceramic plates
Ingredients
- 1 whole turbot 1.5-1.8 kg, gutted
- 2-3 medium potatoes
- 1 large onion
- a splash of olive oil
- a good splash of white wine
- 1 lemon
Method
- Peel the potatoes and cut them into thick slices. Since you don't always have the guarantee that the potatoes will cook well in the oven simply by placing them in the bottom of the dish, what I do is pre-cook them in the microwave in a well-covered dish until they begin to get tender.
- Oil the chosen dish with olive oil (I opted to do it in the Le Creuset nonstick pan) and place the par-cooked potatoes on the bottom.
- Peel the onion, cut it into wedges and distribute them over the potatoes. Salt everything well, since potato is very bland.
- We drizzle the Set 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 into a cut in the fish or into the cavity, and drizzle with a little juice.
- Cover the dish with aluminum foil and put it in the oven. Roast the turbot for one hour at 160° (with fan) / 180° (without fan). After that time remove the foil and keep it for another 10 minutes at the same temperature so it browns a little on top.
- Serve immediately accompanied by a good Albariño wine, for example… yum.
Comments
Claudia said:
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.
Un saludo!
Anouska said:
Hola, no es mucho tiempo 1 hora en el horno? Gracias.