Baked turbot with potatoes… a classic, very simple, and very tasty recipe. Turbot is a light, flavorful fish, easy to fillet, with excellent nutritional values. Its delicate flavor makes it appealing to everyone, just cook it simply and it quickly becomes a perfect dish for any occasion. With turbot, you can create many different recipes; in this case, I prepared it whole, baked, with a classic side of potatoes… try it yourself because it’s really delicious!
Here are other simple and light fish recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 414.32 (Kcal)
- Carbohydrates 35.56 (g) of which sugars 1.78 (g)
- Proteins 44.32 (g)
- Fat 9.92 (g) of which saturated 2.27 (g)of which unsaturated 3.82 (g)
- Fibers 4.41 (g)
- Sodium 580.95 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 turbot (about 2.2 lbs)
- 1.1 lbs potatoes
- herbs (thyme, parsley or others as desired)
- extra virgin olive oil
- salt
- pepper
Tools
- Baking tray
- Potato peeler
- Pot
- Colander
Preparation
Wash and peel the potatoes, cut them into chunks and parboil them in salted water for 3-4 minutes. Drain and set aside.
After gutting it, wash the turbot and pat it dry with paper towels.
With a sharp knife, make incisions across the dark-skinned side to facilitate cooking.
Place the fish in a baking tray lined with parchment paper lightly oiled.
Season with salt, pepper, and desired herbs (thyme, parsley, oregano, or others). Finally, drizzle with extra virgin olive oil.
Add the potatoes all around, season them again with salt, pepper, herbs, and oil.
Place the tray in a fan oven at 375-400°F and bake for 20-25 minutes. The fish is cooked when the flesh starts to peel away from the skin and central bone.
The baked turbot with potatoes is ready, remove the fillets by removing the head, spine, and side bones.
Serve your fillets simply with oil and lemon, or with mayonnaise… enjoy your meal!
VARIATION:
You can also cook the potatoes separately, instead of placing them in the same tray as the turbot. This way they will be crispier and you can better control their tenderness. You can bake them, cook them in a pan with a drizzle of oil, or use an air fryer (400°F for about 15 minutes).
Tips and Notes
Adjust the cooking times based on the size of the turbot: calculate about 10 minutes for every 500 g of weight.
You can add some cherry tomatoes cut in half, along with the potatoes.
Turbot is a simple fish to clean, but you can still have it gutted by your fishmonger if you’re not comfortable doing it yourself.
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