Baked Turbot with Potatoes
50’ min.
Easy
4 people
- 2 whole turbots (about 500–700 g each)
- 6 medium potatoes
- 15 cherry tomatoes
- 1 bunch of parsley
- Extra virgin olive oil to taste
- Coarse salt
- Black pepper
To prepare baked turbot with potatoes, start by taking 2 whole turbots weighing about 500–700 g each and make a cut on the side to remove the internal parts.
Inside the cut, add coarse salt, pepper, a few whole sprigs of parsley and some chopped cherry tomatoes.
Prepare a baking tray lined with baking paper, drizzle it with extra virgin olive oil, and place the two whole turbots on top.
Season the surface of the fish with coarse salt and a drizzle of extra virgin olive oil.
Peel 6 medium potatoes, cut them into wedges or slices and season them with extra virgin olive oil to taste, coarse salt and pepper.
Arrange them around and slightly on top of the turbot in the tray.
Add the 15 cherry tomatoes and finish with another drizzle of extra virgin olive oil.
Bake in a static oven at 180 °C (356 °F) for about 30–35 minutes, until the fish is cooked and the potatoes are golden.
Once ready, serve the turbot hot, accompanied by the potatoes and cherry tomatoes cooked in the same tray.
