Oven-roasted turbot
Wednesday, January 27th, 2016 | Food
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.
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.