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 accessories. 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 seabed fish in shallow waters, one of those curious fish that lives lying on the sand. It has a fine and tasty meat , and in my opinion it is especially good baked, with a minimal accompaniment. As with other fish, wild fish is tastier than farmed fish... but economies don't always allow for that indulgence. Although if one day you want to give yourself a tribute, nothing better than trying this simple recipe with a wonderful wild turbot.

In the photo, Le Creuset nonstick tray , and Emile Henry ceramic plates

Ingredients

• 1 whole turbot of 1.5-1.8 kg without guts
• 2-3 medium potatoes
• 1 fat onion
• 1 drizzle of olive oil
• 1 good splash of white wine
• 1 lemon

Elaboration

1. Peel the potatoes and cut them into thick slices. Since 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 previously microwave them in a well-covered dish, until they begin to be tender. .
2. We spread the chosen dish with olive oil (I have chosen to do it in the Le Creuset non-stick ) and put the semi-cooked potatoes in the bottom.
3. Peel the onion, cut it into wedges and distribute them over the potato. Let's salt everything well, because the potato is very bland.
4. Water the whole with a little olive oil and add the white wine.
5. Salt the turbot on both sides and lay it down on top of the vegetables. Cut the lemon, insert a slice in a cut of the fish or in the hole in the guts and sprinkle it with a little juice.
6. We cover the dish with aluminum foil and take it to the oven. Roast the turbot for one hour at 160° (with air) / 180° (without air). After that time we remove the aluminum foil and keep it for another 10 minutes at the same temperature, so that it toasts a bit on top.
7. We serve immediately accompanied by a good Albariño wine, for example… yum.