RomanItalian
Baked Turbot with Potatoes
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian recipe for baked turbot with crispy potatoes, flavored with lemon, parsley, garlic, and Taggiasca olives.
- Difficulty
- medium
Ingredients
10 items- PotatoesSliced with skin, 0.5 cm thick
- SaltFor boiling water and seasoning
- Olive OilExtra virgin olive oil
- 1 pcsGarlicOne clove, grated
- 1.3 kgRomboWhole turbot, cleaned
- 1 pcsFoglia di LimoneOne lemon leaf (or bay leaf)
- ParsleyFresh parsley, for stuffing and sauce
- Black PepperTo taste
- Taggiasca OlivesA handful
- Lemon ZestGrated zest, for the sauce
Method
- Slice potatoes with skin into 0.5 cm thick slices.
- Bring salted water to a boil and blanch the potato slices for 3-4 minutes.
- Drain the potatoes and let them dry.
- Season the potatoes with salt, black pepper, a drizzle of olive oil, and grated garlic. Mix well with your hands.
- Arrange the potatoes on a baking sheet lined with parchment paper. Bake at 200°C for 10 minutes.
- Stuff the turbot: insert a lemon leaf and a sprig of parsley into the cavity, and season with salt.
- After 10 minutes, remove the potatoes from the oven. Make space in the center and place the fish.
- Top the fish with some of the potatoes and a handful of Taggiasca olives. Drizzle with olive oil.
- Return to the oven and bake at 200°C for about 30 minutes (since the fish weighs about 1.3 kg).
- While the fish bakes, prepare the sauce: mix chopped fresh parsley, grated lemon zest, and a drizzle of olive oil.
- Serve the baked turbot with the sauce spooned over.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
