Easy recipe: Baked turbot with potatoes and garlic vinaigrette

Delicious dishes for the holidays don’t have to be complicated. We bring you a recipe as elegant as easy to prepareperfect to dazzle on any special occasion. We talk about this wonderful Baked turbot on a bed of potatoes and vegetables.

The key to this light and delicious dish lies in the baking sequence and the final touch: a hot vinaigrette of oil, garlic and vinegar that seals the flavor. This recipe is an adaptation of Anna Easy Recipes on YouTube, ideal for a spectacular meal.

Below are the ingredients, quantities and step-by-step preparation guide:

Ingredients

• 1 unit of turbot (whole).
• 3-4 units of papas (medium).
• 1 unit of green pepper.
• 1 unit of onion.
• 1 handful of tomates cherry.
• 3-4 garlic cloves (laminated).
• 1-2 tablespoons of vinegar (preferably white wine or cider).
• extra virgin olive oil (to taste).
• sal (to taste).

Preparation Mode

1. Base preparation: Add a drizzle of olive oil to an oven-safe tray.
2. Peel the potatoes and cut them into slices about 1cm thick. Distribute them evenly on the tray.
3. Cut the green pepper into strips and the onion into julienne strips. Add them to the tray with the potatoes.
4. Season the vegetables with a little salt and an additional drizzle of olive oil. This is a key step for the first baking phase.
5. First baking: Place the tray in a preheated oven at 190 C (heat on top and bake on the bottom) for 30 minutes.
6. Fish preparation: While the vegetables are baking, prepare the turbot. To ensure even cooking, cut lengthwise along the dark side. Season the fish with salt and a drizzle of olive oil.
7. Spread the oil over the entire surface of the turbot with your hands.
8. After 30 minutes, remove the tray from the oven, place the turbot on the bed of potatoes and vegetables, and add the cherry tomatoes, distributing them around the fish.
9. Second baking: Put the tray back in the oven at 190 C for 35 more minutes. While the fish is baking, make the garlic vinaigrette: Heat the oil in a frying pan. Sauté the sliced ​​garlic until it begins to take on color (it should not burn).
10. Remove the pan from the heat and pour in the vinegar very carefully as it may splatter. Stir the vinegar and oil mixture well.
11. Pour the hot vinaigrette over the turbot and place the tray in the oven for 2 more minutes so that the fish completely absorbs the flavors.
12. To serve: Remove the central spine from the turbot. Carefully remove the loins and serve the fish accompanied by the potatoes and tomatoes.
13. Drizzle the fish and garnishes with the delicious juice left on the tray.

Keep reading: