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Home Flavours Traditional Recipes Fish dishes Baked Adriatic Turbot with potatoes, cherry tomatoes and olives

Baked Adriatic Turbot with potatoes, cherry tomatoes and olives

Rombo chiodato dell’Adriatico al forno con patate, pomodorini e olive

Turbot is a common fish along our coast. It is one of the most highly prized fish, with a soft, delicate meat, rich in mineral salts, protein and with very little fat. The best time to buy it is from the end of October to May when its meat is a little more flavorful and compact.

Difficulty: Medium

Ingredients: for 2 people: 1 turbot of about 1 kg., 2 potatoes, 200 gr. of cherry tomatoes, 100 gr. of olives, 1 garlic clove, basil, parsley, 50 ml. oil, salt, pepper, a glass of dry white wine.

Preparation: Clean the turbot by removing the entrails and gills, without skinning it. Wash it and dry it. Place the turbot, salted and peppered inside and on both parts, in a baking pan with olive oil. Also put the garlic clove and 2 basil leaves inside the turbot. Cut the potatoes into 1 cm rounds, and place them in the pan with the halved cherry tomatoes and the olives. Cook at 180 degrees Celsius. After 10 minutes, add the white wine and let it evaporate. Add two ladlefuls of fish broth and continue cooking pouring the sauce of the turbot over it every once in a while so it does not dry out. Total cooking time is about 40 minutes. Serve with a light dusting of diced parsley.

Suggested white wine Trebbiano di Romagna DOC


Recipe sent by: The Editorial Office of Cesenatico and its surrounding areas

Last modified Jun 01, 2016

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