Rombo al Forno con Patate

Method

1. Preheat the oven to 200°C (400°F).
2. Clean the turbot: make an incision on the white side, lift the fin, and remove the innards. Keep the liver if desired.
3. Cut the potatoes into thin slices. Halve or quarter the cherry tomatoes. Crush the garlic cloves without peeling them.
4. Line a baking tray with parchment paper and drizzle with extra virgin olive oil.
5. Scatter fresh rosemary on the bottom, then arrange the potato slices in a single layer over the oil.
6. Add some cherry tomatoes, a crushed garlic clove, and a few capers over the potatoes.
7. Place the cleaned turbot(s) on top of the potatoes.
8. Top the fish with the remaining cherry tomatoes, olives (mixed types), bay leaf (broken), one crushed garlic clove, and capers.
9. Season with salt and freshly ground pepper. Drizzle with extra virgin olive oil and sprinkle with chopped parsley.
10. Pour a small amount of white wine gently over the fish — just enough to moisten, not flood.
11. Cover the tray tightly with aluminium foil.
12. Bake for 35–40 minutes (or 25–30 minutes for a single turbot). Remove the foil during the last 5 minutes to allow a creamy sauce to form.
13. Serve hot, lifting the fillet off the bone.