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Baked Turbot Fish
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Baked Turbot Fish

Author: Andrew Gavin
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Ingredients
 

  • 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

Instructions
 

  • Heat the oven to 235 C or 450 F.
  • Slice lemons into thin rounds.
  • In this version we placed vegetables on the bottom of the pan drizzled with oil, wine, and topped with herbs.
  • Place the fish on top of the vegetables.
  • Bake the fish for 35 minutes.
  • Once the 35 minutes have elapsed, check on the fish for doneness. The skin should have some browning. If not fully cooked, place back in the oven in 5 minute increments until cooked through.
  • To serve, the turbot has 4 fillets. Cut along the spine and with a large spoon or spatula separate the meat from the bones. Lift the fillet onto a plate. Start with the top two fillets, then pull the skeleton off of the bottom two fillets. The cheeks of the fish are especially delightful.
  • Pour the juices from the pan into a small bowl and stir together. Serve the juices over top of the fish.
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