Baked turbot with potatoes is the most classic recipe to prepare this fish and the one from which I started to approach this species for the first time. Light, with a delicate flavor and few thorns (a small detail that does not hurt!), The baked turbot it practically prepares itself once we have gutted it well. Potatoes, parsley and cherry tomatoes delicately accompany the recipe for this magnificent fish.
If you have never prepared it, you could take the opportunity and bring it to the table for the whole family, I'm sure they will appreciate;)
How to make baked turbot with potatoes
Start cleaning the turbot by making a cut in the lower part, under the gill, and eviscerating it.
Clean the potatoes, peel them and slice them thinly.
Transfer the potatoes to a baking tray lined with parchment paper, without overlapping them.
Add salt and pepper and sprinkle them with oil before placing the turbot on them.
At this point add a few tomatoes, parsley and a further drizzle of oil.
Bake in a preheated oven at 180 ° C for 20 minutes.
Your baked turbot with potatoes is ready, bring it hot to the table by adding a drizzle of cruido oil directly on the fish.