How to make
The cleaned from the entrails turbot is prepared whole, grilled or, if desired, use only the fillets and that way you can easily prepare it in a pan.
When splitting the fillets, you have the option to use the bones and tail to make a gorgeous fish broth. For this purpose, boil them for 30 minutes with a little salt and olive oil and to enrich the broth add the green part of the spring onions, a few sprigs of parsley and other vegetables of your choice - carrots, parsnips, green peppers.
Chop the white part of the onion and garlic and fry them in a bit of olive oil - they just need to soften, without changing their color.
Add the flour to fry lightly and pour two scoops of the broth mixed with the wine.
Stir until it thickens and add more broth. Boil the sauce for about 12 minutes or to the desired density. If there's leftover broth, use it to make delicious fish soup or use it for other dishes.
Finely chop the parsley or blend it along with the rest of the olive oil, without making it into a smooth mixture.
Remove the sauce from the heat and add the green parsley mixture to it. Add salt and stir.
The salsa verde is ready.
Now it's time to bake the fish in a pan - the turbot turns out great. Grease it well, so that the skin does not stick, season it with salt and bake it over high heat until it changes its color on both sides.
Serve it drizzled with delicious salsa verde and it is consumed warm with a glass of well-chilled white wine.
The turbot in salsa verde is ready.
