Today we’re bringing a real gem from the kitchen: Baked Turbot.
There’s nothing more satisfying than a beautifully cooked whole fish, and turbot, with its tender and refined flesh, is simply wonderful.
This recipe I’m proposing is the one I make at home, without too much fuss, with a few ingredients that make the dish complete and tasty: potatoes, cherry tomatoes, olives… everything together, baked and done!
Good oil and herbs do all the work, creating a tasty sauce that moistens the fish and makes the potatoes fantastic.
The beauty of this method is its simplicity and guaranteed result.
And trust me, even though it is considered an “important” fish, its delicate flesh and the absence of annoying bones make it perfect for children: made like this, they’ll love it too!
A simple and delicious way to bring to the table a dinner that pleases everyone, young and old.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 278.55 (Kcal)
- Carbohydrates 26.10 (g) of which sugars 5.15 (g)
- Proteins 21.93 (g)
- Fat 9.71 (g) of which saturated 1.87 (g)of which unsaturated 3.07 (g)
- Fibers 3.44 (g)
- Sodium 563.25 (mg)
Indicative values for a portion of 265 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
- 400 g potatoes (Yukon Gold)
- 150 g cherry tomatoes (Cherry or datterino)
- 50 g black olives (Pitted)
- 1 tbsp capers
- 2 sprigs thyme
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- to taste salt
- 1 pinch black pepper
- Half glass dry white wine (If you use it)
Tools
- 1 Pot Agnelli
- 1 Peeler Victorinox
Steps
Cleaning and Internal Aromas
First, preheat the oven to 356°F (static) to let it warm up.
Quickly rinse the turbot that we have already cleaned and pat it dry with kitchen paper.
Take the two garlic cloves, gently crush them (without peeling) and stuff them into the belly of the turbot along with a few sprigs of fresh thyme.
This small step will make a big difference in the final flavor!
In the meantime, peel the potatoes and cut them into cubes (or slices) not too large, so they will cook in sync with the fish.
Pan and Oil to Start
Take our oven pan and pour a good amount of extra virgin olive oil on the bottom.
Gently place our turbot in the center, being careful not to break it.
The oil bed is important to prevent sticking and to start creating the sauce.
Enhancing the Mediterranean Side Dish
Now comes the fun part: let’s prepare the flavorful side dish!
Arrange the potato cubes evenly around the fish.
Cut the cherry tomatoes in half and scatter them along with the potatoes.
Add the black olives and capers right away.
Season the vegetables with a bit of coarse salt and finish everything with another generous drizzle of extra virgin olive oil over the fish and the side dish.
Bake and Check the Cooking
Place the pan in the already hot oven for about 30-35 minutes.
The time is indicative and depends on the oven and the size of the potatoes: the trick is to check that the potatoes are tender and that the turbot’s flesh easily detaches from the bone.
Once ready, take the turbot out of the oven and let it rest for 5-10 minutes.
This rest is crucial: the residual heat finishes the cooking and allows the flavors to intensify even more, making the fish juicier.
Plating, Tasting, and Wine
We’ve reached the best part!
Remove the aromatic herbs and garlic from the turbot.
Fillet it directly in the pan and, with the help of a spatula, serve the clean fillets on individual plates, accompanied by a nice portion of the potatoes and delicious cooking sauce.
To accompany such a tasty yet delicate dish, I recommend a dry and fresh white wine, perhaps a Vermentino or a Fiano.
Cheers and bon appétit!
Storage, Useful Tips, and Recipe Variations
Storage:
The Cooked Turbot in the Fridge:
If by chance you have a piece left (which is rare, it’s too good!), the best thing is to fillet it immediately and remove it from the tray.
Put the fillets in a tightly sealed container, so they keep in the fridge for at most a day.
Reheating it?
Better not! If you heat it, the fish risks becoming dry.
I recommend eating it at room temperature, maybe with a drizzle of good oil, if you really can’t finish it right away.
My Tips for a Perfect Result:
Watch the Oven: Remember that 356°F is the ideal temperature for a turbot of that size (about 1.3 lbs).
A slow and moderate cooking is precisely aimed at not making its delicate flesh dry.
Crispy Potatoes:
If you like potatoes with a “crust”, a little trick is this: cook them alone for the first 10 minutes, before putting the fish.
Then add the turbot and finish cooking.
Or, you can turn on the grill for the last 5 minutes!
The Turbot is Gentle:
The turbot has few bones, which is why it is a great fish for children.
When you fillet it, it’s really easy to check and make sure nothing annoying is left.
Variations to Change Flavor:
Fresh Touch (Lemon and Parsley): If you want a simpler and less “Mediterranean” taste, instead of olives and capers, you can put many thin lemon slices on the fish and plenty of chopped parsley.
Variation with Other Vegetables:
In winter you can replace potatoes and tomatoes with seasonal vegetables: try it with slices of pumpkin and a bit of rosemary, it’s a real treat!
For Big Occasions (In Salt): If you feel more “chef” and want a super-super soft turbot, try covering it entirely with a shell of coarse salt.
This method cooks it by steaming, making it incredibly juicy.
Frequently Asked Questions (FAQ) on Baked Turbot
I have the turbot with innards, do I need to clean it myself?
Absolutely yes.
Your turbot needs to be gutted before cooking.
If you don’t feel up to it, always ask your fishmonger to remove the innards and gills.
Then at home, you just need to rinse it well under water and dry it.
How much should the turbot weigh for two people?
A whole turbot weighing 1.3 to 1.5 lbs is perfect for two people because the edible part (the flesh) is about half.
If there are three of you, better to get one weighing 2.2 lbs!
Can I use frozen turbot?
Yes, you can use it, but the flavor will never be like fresh fish.
If you use frozen, make sure to completely thaw it in the refrigerator the day before and dry it well with kitchen paper before seasoning and baking it.
How do I know if the turbot is cooked?
It’s very simple: take a fork and gently try to lift the meat near the central bone.
If the flesh appears white, opaque and detaches easily, the turbot is ready.
If near the bone it’s still a bit transparent or pinkish, leave it in the oven for another 5 minutes.Can I replace thyme with other herbs?
Of course!
Thyme is great, but you can easily use rosemary (though a bit stronger), or parsley for a more neutral flavor.
If you love exotic flavors, a bit of oregano doesn’t hurt either.
Can I prepare the potatoes in advance?
You can peel and cut the potatoes even a few hours in advance.
To prevent them from browning, I suggest keeping them immersed in a bowl of cold water, but remember to drain and dry them well before seasoning with oil and placing them in the baking tray.
