How to make
The turbot is cleaned from the entrails and it is washed thoroughly. On the back (dark part) make three not very deep cuts with a sharp knife.
All of it is smeared with olive oil, including in the slits and abdomen and it is seasoned with salt.
A wide baking pan, such as the one from the oven, is lined with baking paper and it is greased.
The zucchini and garlic are cut into very thin circles and arranged, overlapping slightly over the entire surface of the baking pan (the garlic is placed between the pieces of zucchini).
Sprinkle with more olive oil and salt.
Bake for no more than 10 minutes in an oven preheated to 390°F (200 degrees) - they just need to soften.
Remove the baking pan and place the large turbot fish on the zucchini with the belly facing down. If it is considered that there is a risk that the vegetables will be overcooked too much, place them under the fish.
Drizzle the turbot with white wine and a little more olive oil and bake it for 25-28 minutes, by increasing the oven to 430°F (220 degrees).
The baked turbot is ready when there is no liquid or very little liquid in the slits.
The sumptuous roasted fish is served warm with a nice white or sparkling wine.
Enjoy your meal!
