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Yield: Serves 4
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| The turbot is such a fine fish that it hardly needs sophisticated accompaniments. Traditionally it was poached in a court bouillon flavored with herbs, in a specially designed pan called a turbotiere, which echoed in the flat lozenge shape of the fish itself. This recipe allows the full flavor of the turbot to be developed. |
RECIPE INGREDIENTS
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DIRECTIONS
Halve the lemon lengthwise. Put the lemon halves onto a board, cut side down, and cut each lengthwise into 4 pieces. Cut each piece into very thin fan-shaped bits. Put them into a bowl, scatter salt over, and add the bay leaf strips. Cover with 1/4 cup of the oil and set aside to marinate for 30 minutes.
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Brush the fish steaks with the remaining oil and sprinkle with salt. Preheat the oven to 475 degrees F.
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Pour the contents of the bowl into an ovenproof dish just large enough to hold the fish, and spread over the bottom of the dish. Lay the turbot on top with what would have been the skin side down. Bake the fish for 20 minutes.
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TO SERVE:
Serve the fish hot, covered in the lemon pieces and their milky marinade. Add pepper before eating. Serve with a potato puree with olive oil added and garnish with sliced black olives.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 419 |
Fat. Total: | 28g |
Carbohydrates, Total: | 3g |
| Cholesterol: | 109mg |
Sodium: | 342mg |
Protein: | 37g |
| Fiber: | 2g |
% Cal. from Fat: | 60% |
Fat, Saturated: | 0g |
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