Turbot in the oven7 comments Feb 14th, 2011 | By Tobias | Category: Fish, Recipes
When I bought this terrific Turbot I did not consider that it most probably could not fit any frying pan I had at home. Thank god I found a baking tray that would accommodate the Turbot. Later I was glad for choosing this method as it turned out to be the easiest anyhow.
I was surfing a bit until I discovered a post of Mr. Oliver on the issue. He is using the recipe for sole but that did not stop me from adapting it.
Preparation time: 5 minutes
cooking time: 20 minutes
- 1 Turbot
- 14 oz of cherry tomatoes
- 1 organic lemon
- 2 cloves of garlic
- 2 green onions
- 2 tbsp of balsamic vinegar
- salt and pepper
- some olive oil
Wash the tomatoes and cut them in half. Add the to a bowl with green onions cut into stripes. Chop up the garlic and also add to the bowl. Season with salt, pepper, balsamic vinegar, the juice of half the lemon and the zest of all the lemon. Mix well.
Spread the vegetables on a baking tray.
Wash the fish well and cut stripes with a sharp knife.
Place the fish on the tomatoes and put in to the pre-heated oven at 392 F for 20 minutes.