Baked Turbot with Potatoes

Turbot with potatoes will be a perfect fit for a lunch prepared for family or guests.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.4 kg Fish, rhombus

  • 700 g Potatoes, white

  • 50 g Butter, unsalted

  • 1 dl Oil, olive

  • 1 piece Lemon, fresh, without shell

  • 1 handful Olives, black, in brine

  • 1 piece Carrot, fresh

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 twigs Rosemary, fresh

Steps

  1. Rinse the turbot thoroughly and clean it under cold running water. Dry it with a paper towel. Peel the potatoes, rinse them, and slice them into rounds. Peel the carrots and dice them. Cut the butter into slices and refrigerate until use.

  2. Preheat the oven to 220 °C. Grease a baking dish with olive oil and arrange the potato slices so they cover the entire bottom of the dish. Lightly salt the potatoes and drizzle with a little olive oil if desired. Place the dish in the preheated oven and bake the potatoes for 15 minutes. Remove the dish from the oven and reduce the temperature to 200 °C.

  3. Rinse the lemon and slice it into rounds, then cut the rounds in half. Make a few short cuts in the turbot and insert the lemon slices into the cuts. Salt the turbot and place it on top of the potatoes. Arrange the diced carrots around the fish. Place the sliced butter on top of the fish. Put the dish with the potatoes and fish back into the oven. Bake everything together for another 20 minutes.

  4. Remove the dish from the oven and take out the turbot with potatoes. Rinse and dry the rosemary. Use it as a garnish by placing it on the baked turbot. Sprinkle some black olives over the potatoes. Serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 97.6 kcal
  • Fat: 3.06 g
    • Saturated Fat: 1.09 g
  • Carbohydrates: 5.02 g
    • Sugars: 0.44 g
  • Protein: 10.08 g
  • Fiber: 0.7 g

Advice

At the fish market, you can buy already cleaned turbot. Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, submerge the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.