Oven-roasted turbot


This is based on a recipe from The River Cottage Fish Book.

Flat fish are fairly easy to clean. They have all their guts in a little pocket at the front below the face. This is the only preparation I did for the flat fish. It was roasted hole with the skin on.

I replaced half of the original cherry tomatoes with sweet potato. Elina is not a tomato fan, but loves sweet potato. I cut it into chunks and boiled it for 15 minutes before adding it to the tray with the tomatoes. This produced a slightly mushy result, but with a firmed-up skin. I also rubbed olive oil and stashed a bit of butter around the fish.

Finally it all went into the oven for 15 minutes before being served on the tray.



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This entry was posted on Wednesday, January 27th, 2016 at 10:57 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.