Baked Turbot with Galician Garnish
Main course
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Cook Time
45 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This baked turbot with Galician garnish is a dish that evokes the flavors of the sea and land. The juiciness of the turbot, cooked to perfection, is complemented by a garnish of potatoes, onion and green pepper, all seasoned with a garlic and chilli pepper sauce that gives it a spicy and aromatic touch. Ideal for a special meal or a festive dinner, this dish is a delight for the palate and a tribute to traditional Galician cuisine. The preparation is simple and the result spectacular, perfect for surprising your guests. A dish that always triumphs!
Ingredients (13 ingredients)
-
1.5 kg Turbot
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1 container White wine
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2 clove Garlic
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1 trozo Chili pepper
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4 cucharadas Extra virgin olive oil
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1 bunch Parsley
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2 piece Potato
-
1 piece Onion
-
1 piece Italian green pepper
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2 clove Garlic
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1 piece Extra virgin olive oil
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1 pinch Salt
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1 pinch Pepper
Preparation (10 steps)
Turbot preparation
Preheat the oven to 220°C. Grease a baking tray with a little olive oil. Salt and pepper the turbot and place it on the tray. Drizzle with a little more olive oil on top.
Initial baking of the turbot
Place the tray in the preheated oven at 220°C and bake for 10 minutes.
Add the white wine
Open the oven and add a glass of white wine. Continue baking at the same temperature for 15 more minutes.
Garnish preparation: Potatoes
Peel and slice the potatoes. Place the potatoes in the Thermomix bowl and program 3 seconds at speed 4 to chop them.
Garnish preparation: Onion
Peel and julienne the onion. Place the onion in the Thermomix bowl and program 3 seconds at speed 5 to chop it.
Garnish preparation: Pepper
Wash and chop the green pepper into pieces. Place the pepper in the Thermomix bowl and program 3 seconds at speed 4 to chop it.
Fry the garnish
In a pan with plenty of olive oil, fry the potatoes, onion and green pepper until the potatoes begin to brown and everything is soft. Set aside.
Preparation of the sauce
Peel and slice the garlic cloves. Cut a piece of chilli pepper into small pieces. In a separate pan, heat 4 tablespoons of extra virgin olive oil. Brown the sliced garlic with the pieces of chilli pepper.
Add the parsley to the sauce
When the garlic has a nice golden colour, turn off the heat and add a few chopped parsley leaves. Stir.
Serve the turbot
Remove the turbot from the oven and pour the contents of the pan (sauce) over the turbot. Serve immediately on the baking tray, accompanied by the garnish of potatoes, onion and green pepper.
Finished cooking? Great! 🎉
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Created by
Lucia Molina
2
Rezepte
0
Kochbücher
Allergens
- Fish
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