Baked Turbot Fish
When we traveled to basque country in northern Spain a stop at Restaurante Elkano was high up on our list. The restaurant is known for their seafood, and in particular their grilled Turbot. At the restaurant they grill the Turbot with a unique fish basket that limits direct contact between the fish and grill grates. The result is a beautifully cooked fish infused with smoke, but still very moist and Turbot did not disappoint! We have not been able to find a similar basket, but wanted to create something similar. We ended up using the baking the Turbot in the oven. Turbot is flavorful so a stuck to simple seasonings such as salt, pepper, tarragon, and lemons, while also incorporating Txakolina wine, which is a specialty to the basque region. The resulting baked Turbot was delicious! Tarragon is a unique herb that pairs incredibly well with seafood, and in this dish infused the baked Turbot with immense flavor. It is also somewhat of a show stopped when you present this mighty fish to your family and friends. We hope you enjoy!
Turbot is not a particularly common fish at the grocery store, but I have seen them at Eataly if one is near you, or you can check out Fresh Direct and they will deliver to your home.
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- 2 sliced meyer lemons
- Handful tarragon sprigs
- 1 cup Txakoli wine 1/4 bottle, white basque wine
- olive oil to coat bottom turnips and on top of fish
- salt to taste
- pepper
- 1 tsp papika
- 3-4 turnips (or fennel, parsnip, potatoes) thinly slice 1/4 inch thick
Ingredients
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