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Whole Roasted Turbot

 

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Whole Roasted Turbot
 

 

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Recipe

Whole Roasted Turbot

Only the Pacific Turbot and Diamond Turbot are kosher, not the “European” turbot! (Otherwise, halibut and John Dory would work well.) Turbot needs to be cooked slowly at a lower temperature (350°F). Serve on a plate of braised fennel, blanched chard or steamed potatoes with olive oil.

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

4 Servings

Ingredients

  • 1 whole turbot, approximately 4 lb
  • Nutmeg
  • 2 sprigs Italian parsley
  • Salt and pepper
  • 2 sweet onions
  • 2 bay leaves
  • Juice of ½ lemon
  • Extra-virgin olive oil

Directions

1 Clean and scale the fish (or ask your fishmonger to do it for you). Trim tail and fins. Wash under running water and pat dry.

2 Place the fish in a large oven tray (Pyrex or enamel), season well with salt and pepper — both on the skin and inside the cavity. Sprinkle with a little nutmeg (1/2 teaspoon) and drizzle with olive oil.

3 Slide your hand inside the fish to evenly distribute the oil, parsley, salt and pepper.

4 Slice the onions and distribute them around the fish. Add the bay leaves, sprinkle with the lemon juice, cover with plastic wrap and allow to rest in the fridge for at least 2 hours.

5 Preheat the oven to 350°F, and bake the turbot for about 20-30 minutes or until done.

As seen in Joy of Kosher with Jamie Geller Magazine (Pesach 2013) – Subscribe Now.

About Alessandra Rovati

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Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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