This simple dish makes my mouth water.
At the age of 18, I lived in Canterbury for six months. When I returned home, I asked my mother to go out with me to eat some fish as soon as I landed at the airport. That morning the alarm clock did not work, and I found myself: having to close my bank account, pack, and take the train to London all in two hours.
In order to avoid the risk losing the flight, the only alternative I found was not to wash myself and to leave my pajamas on under my jeans. You can therefore imagine how stinky and indecent I was when I arrived.
My mother booked one of the poshest restaurants in Fiumicino, one of those with waiters in white gloves.
I ate a giant turbot fish all by myself: what a troglodyte!
Baked turbot fish with potatoes
- Preparation time: 60 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 1 turbot fish
- 2 large potatoes
- 2 cloves of garlic
- Extra virgin olive oil
- Salt and pepper to taste
- Instructions
- Wash the potatoes well, peel them, and with a mandolin slice them thin into chips.
- Soak them in cold water for about half an hour. Drain and dry them.
- Wash and clean the turbot from the inedible parts.
- Put the fish on a baking sheet covered with parchment paper and add the thinly sliced potatoes. Season it with oil, salt, and poached garlic.
- Bake in a hot oven at 350°F for about forty minutes until it is well cooked. Salt and pepper to taste.
Tips to ensure the success of the dish:
- Buy suitable potatoes and leave them to soak for a long time to make them lose their starchiness.
- I put a few slices of thicker potatoes under the fish.
- Add to the grill the last few minutes of cooking if the potatoes are not very crispy.
