How to make
Turbot is an extremely delicious fish and cooking it in the oven is the easiest way to enjoy it.
If you haven't tried it in combination with fennel before, I invite you to do so - the taste of roasted turbot is great!
Ask the store to clean the fish or do it yourself by removing the entrails and cutting off the side fins and tail.
Wash the turbot well and make transverse incisions along the dark gray part (back). They should not reach all the way to the bone, but will serve as a convenience to cook the fish faster and serve as a guide for us when it is ready.
Rub it with salt and olive oil and start preparing the fennel and potatoes.
Clean the fennel and cut it into thin strips. Season with salt, a little lemon juice and olive oil and spread it on the bottom of a large/wide tray along with the potatoes, cut into slices and also seasoned with spices of your choice and salt. Roast the vegetables for about 15 minutes. Place the fish on top, pour the wine over them and drizzle them with more olive oil.
Roast for about 1 hour at 390°F (200°C), since we have a 4.4 lb (2 kg) turbot. If yours is smaller, reduce the time and keep an eye on the slits - the turbot is ready, when there is no liquid collected in them.
Just before removing it from the oven, prepare garlic chips - sliced and fried, until golden in the remaining olive oil.
Sprinkle the finished roasted fish with the garlic and serve it with a lemon slice and a fennel garnish.
Don't forget to offer your guests a nice white wine too - Riesling, Sauvignon Blanc, Albariño or white wine from the Alicante and Valencia area.
Enjoy this perfect oven roasted turbot with fennel and potatoes!
