How to make
Clean the fish from the entrails and cut off the fins. You can also ask for a good cleaning at the fish shop. Wash it and dry it.
Make several transverse incisions on the upper dark gray part of the turbot, not on the white belly. This way, it will cook faster, more evenly and it will also serve as an indicator of its readiness.
Peel and cut the potatoes and onions into thin slices. You can cut the garlic into large pieces or slice it.
In a wide baking pan, preferably the one from the oven, drizzle some olive oil. Arrange a row of potatoes, by overlapping them and then a row of onions. If you have potatoes left over, arrange them on top of the onions in the same way. Scatter the garlic on top and between the slices. Season with salt, drizzle with olive oil and as much black pepper as you like and put them in a 370°F (190°C) oven for 15 minutes.
Remove the baking pan with the semi-cooked potatoes and onions and place the turbot with its belly side down on them. Pour the white wine and rub salt on its surface, by also inserting it into the slits.
Drizzle the fish with olive oil and put the baking pan back in the oven. Bake 2.2 lb (1 kg) turbot for 30 minutes and up to 3 lb (1.4 kg), baking can last up to 45 minutes at a temperature of 370°F (190°C). Keep an eye on the slits on the fish - when the liquid (juice) in them evaporates, the turbot is ready.
Serve the turbot with potatoes with lemon slices and eat the oven-baked fish while it's warm.
Enjoy your meal!
