Baked turbot recipe with lemon
This fish may not be the cheapest of all, but I assure you that if you want to surprise your guests at Christmas, Christmas Eve or New Year’s Eve, success is guaranteed with this recipe for baked turbot with lemon.
One of the qualities for which this fish stands out is that it has very few bones, which makes it ideal for both children and adults to eat without problems. In addition, the flavor of this baked turbot with lemon sauce has nothing to envy other fish.
So go ahead and follow this easy baked fish recipe that we teach you that also has a very tasty potato and onion garnish and with a citrus touch, of course.
Ingredients for Baked Turbot with Lemon:
- 1½ kilograms of turbot
- 2 medium potatoes
- 2 onion
- 1 pinch of pepper
- 1 pinch of salt
- 2 garlic cloves
- 1 glass of lemon juice
- 1 pinch of chopped parsley
- 1 splash of virgin olive oil
How to make Baked Turbot with Lemon:
- Gather the ingredients to prepare the baked turbot with lemon and then clean and season the fish well.
- Peel and cut the medium potatoes into more or less thin slices. Season the potatoes with salt and pepper and place them on a previously greased baking tray with a good jet of oil.
- Julienne the onion and spread it on top of the potatoes. Also add the crushed whole garlic and pour the glass of lemon juice.
- Tip: If you prefer, you can substitute the juice for water or fish broth and instead put a few thick lemon slices on the tray.
- Place the fish on top of all the other ingredients and put the turbot in the oven with vegetables for approximately 30 at 170ºC. Whole baked turbot may take more or less time to cook depending on your oven, so check it often, but the cooking time for a 1.5-kilo baked turbot is what I indicate.
- Trick: If you see that all the cooking liquid has evaporated, add a little water or fish broth so that it does not remain dry.
- When the baked turbot with lemon is golden, place the broth that has remained on the baking tray in a small saucepan and reduce it to the heat for a few minutes along with the chopped parsley. So you can serve it on the same tray or on a separate plate and add sauce to your liking to further notice the citrus touch. You will love it!
