ROMBO ALLE ERBE

TURBOT WITH HERBS

You can find small 300 g (10¹/₂ oz) turbot for one like the one I ate at Anice Stellato … otherwise, allow one large 2 kg (4 lb 8 oz) turbot for 6 people (allow for 50% wastage).

SERVES 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 40 MINUTES

2 kg (4 lb 8 oz) whole turbot

6 all-purpose potatoes, cut into 1.5 cm (⁵/₈ inch) thick slices

80 ml (2¹/₂fl oz/¹/₃ cup) olive oil

1 handful of thyme, chopped

1 handful of flat-leaf (Italian) parsley, chopped

20 g (³/₄ oz) butter

125 ml (4 fl oz/¹/₂ cup) white wine

1 onion, thinly sliced

200 g (7 oz) cherry tomatoes

Preheat the oven to 180°C (350°F/Gas 4). Ask your fishmonger to clean the turbot. Rinse the fish, pat it dry with paper towels and brush with oil. Coat the potato with oil, sprinkle with salt and place on a baking tray lined with baking paper, sprinkle with the herbs and place the turbot on top, dark skin side downwards. Top with a few thin slices of butter, season with salt and bake for 10 minutes in the oven. Pour the white wine over the fish, scatter over the onion rings and return it to the oven for about 30 minutes. Add the cherry tomatoes 5 minutes before the end of the cooking time.

VARIATION: TURBOT FILLETS

Ask your fishmonger to fillet the turbot. Preheat the oven to 200°C (400°F/Gas 6). Lay the fillets in an oiled baking dish, season with salt and pepper and place in the oven. After 5 minutes of cooking, pour over 125 ml (4 fl oz/¹/₂ cup) of white wine and cook for another 5 minutes. Keep the turbot fillets warm. Add the juice of half a lemon, 2 tablespoons of olive oil and 1 teaspoon of chopped parsley to the cooking juices. Reduce for a few minutes and serve the fillets with the reduced juices and some vegetables.