Baked turbot with potatoes

Hello friends of this beautiful community of Paulina Cocina! I hope you are very well and eating delicious. Today we recommend a recipe with a delicious (although somewhat expensive) fish that is enjoyed, above all, on the European coasts and in North America: the turbot bakeda fish with a very particular shape, which seems squashed, but with delicious and soft meat.

We leave you some information about this white fish and a recipe to bake it and surprise everyone. They cheer up?

About this baked turbot recipe

He baked turbot What we are going to do this time is a recipe that can be applied to other fish as well, like so many other recipes with fish. And since it is a meat that does not require a lot of cooking time, they are all quick and easy.

But in particular, the great thing about this recipe is that it is assembled in the baking dish, it is left for the necessary time, always keeping an eye on it just in case so that it does not go too far and that’s it!!! You have a gourmet and different recipe to entertain whoever you want.

Some curiosities about this recipe

• Arzak kiln: Although the recipe below is for a regular oven, it could be done very well in an Arzak oven since it has a vacuum cooking function, which allows the fish to be cooked at a low temperature, thus preserving its nutrients and flavors.
• Due to its delicate flavor and texture, turbot is ideal for incorporating fish consumption to children. It is also recommended as a light meal.
• The turbot and accompaniment of this recipe make the ideal pairing with a very cold fruity white wine.

About the turbot

turbot it is a very tasty white fish, considered of high quality thanks to the firm texture of its meat and its soft and sweet flavor. Its particular shape, oval and flat, also makes it a very striking fish to look at. It is usually eaten for special occasions or New Year’s Eve parties since its cost is high.

This species inhabits the Atlantic Ocean and the Mediterranean Sea, however, it can be found in two ways: in aquaculture, that is, raised and fed in a controlled manner in ponds or cages; or in the wild version, which is seasonal, therefore its availability for fishing is more limited, but also more friendly to the environment.

The wild version of turbot is considered the tastiest, but also the most expensive, since it is only found in the European summer. For this reason it is one of the most expensive fish in the world. Farmed turbot is more pocket friendly and can be found on the market or in stores almost all year round.

Uses of turbot in the kitchen

Turbot has been present in the kitchen for several centuries. During the time of the Roman Empire it was highly valued and was even raised in fish farms. Also the Vikings and other cultures of northern Europe consumed it.

In the Middle Ages, turbot was considered a delicacy and was highly prized by royalty and the aristocracy. During that period it was mainly prepared roasted and served with elaborate sauces.

Currently it is still a highly valued and exclusive fish in European gastronomy, because it can be prepared in many ways. It is usual to see it among the restaurant options in coastal areas, where it is easier to get fresh.

Turbot can be cooked in different waysbecause its white meat and its soft texture make it a versatile ingredient to be grilled, grilled, en papillote, or baked, which is perhaps the most traditional way of making it and is an easy recipe to make at home. .

You may also be interested in 9 easy and simple fish recipes!

How to make baked turbot

As we mentioned before, one of the best-known recipes is that of baked turbotwhich goes very well with baked potatoes. It is very tasty to add some fresh herbs when cooking, such as rosemary, thyme or tarragon, and a few slices of lemon on top.

When cooking turbot, it is important to take care of the temperature of the oven so that the meat does not dry out. An average temperature of 180° is optimal for this type of fish. Depending on the size, it is estimated that the cooking time can be about 20-25 minutes.

The turbot that we usually find in the market has a weight of around 1.5 kg to 2 kg, so it is a medium fish that is estimated to yield between 4 and 6 portions, for an average portion of 250/300 g. In any case, this can vary taking into account the garnishes that accompany the turbot or the way it is prepared.

Here you can also find a super easy recipe to cook any type of baked fish.