Home » Baked turbot with potatoes and tomato confit

Baked turbot with potatoes and tomato confit

by Ada Parisi
18075 views 5 min read

From today I am going officially into the rumble, a fish for me represented a novelty to table: so I leave you with a classic recipe, with that of the potatoes baked turbot. I had never tried, Although I am a fan of fish, but when I saw these lozenges in pescheria di Anzio I couldn't resist and I found that has delicate meats, tasty, soft texture but soda. Few, very few plugs and if you know how to fillet you can put in the pot of white threads and clean with ease. I made it in the most traditional way, with the potatoes and tomatoes from the oven, but I made them tomatoes confit and added them at the end of cooking to prevent dropped water and to have a stronger flavour. Is’ was a resounding success and the ROAR, from now on, on my Board will. If you want, You can also make this recipe with the rumble fish, decreasing just cooking times. On my You Tube Channel you will also find the video recipe potato crusted turbot step by step, so you cant go wrong: in the recipe I used tomatoes tomatoes instead of tomato confit, but you can also use fresh tomatoes as the Piccadilly or cherry tomatoes or Tomatoes.

Ingredients for 4 people:

  • a rumbling sound from 1,2 kg, already cleaned
  • 250 grams of tomato confit or tomatoes tomatoes or fresh tomatoes like Piccadilly or Datterino (for the recipe click here on basics)
  • 4 large potatoes
  • extra virgin olive oil as required
  • salt and pepper
  • lemon thyme or Marjoram as required

Wash potatoes, Peel them and slice them with a mandolin thinner can, about 2-3 mm thick. A trick to get crispy potatoes is to put them to soak in a large bowl filled with cold water, you have to change frequently until you see clear. In this way the potatoes will lose starch and cooking will be crunchy. Then put the potatoes on absorbent paper and blot until dry well.

Preheat oven to 200 degrees ventilated: line a baking sheet with parchment paper, grease it with some’ of oil and season with a little salt. Lay turbot washed and dried with care. Season with salt, pepper if you like it and deploy around the rumbling and above (except on the head) potatoes. Salt and pepper the potatoes, oil grease, Sprinkle with plenty of thyme and/or Marjoram and bake for 15 minutes. Deploy on turbot with potatoes tomatoes confit and continue cooking other 15 minutes or until the potatoes are golden and crisp. You can turn on the grill for a few minutes if you don't seem quite Golden. In case you decided to use fresh tomatoes, deliver the ROAR over the potatoes and bake all together, because fresh ones need a longer cooking time. Once baked, serve immediately.

THE PAIRING: Intense perfumes and the delicate taste of a Frascati superiore Doc combine well to this fish dish. We chose the wine of Wineries Earl Zandotti: a white from intense aromas of peach and pineapple, fresh and soft at the same time, with a slightly bitterish. Recommend drinking it not too cold, around 12° c, to exalt the aromas.

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mainecoon August 13, 2014 - 23:04

Je suis tombé par hasard sur votre site en cherchant la façon de ne pas perdre des tomates cerise en les faisant confire.
Pour the turbot, Je suis de la côte Atlantique en France (La Rochelle) Je suis pâtissier, Chocolatier, Glacier, catering and turbot cooks to short stock and is eaten with potatoes and a sauce Dutch.
I know, in Italy, you use a lot of olive oil, We, We use butter.

Cordial greetings

Sicilians creative in the kitchen 14 August 2014 - 13:03

Thank you, Jacques, for your comment and welcome to my blog. Your proposal is interesting and has its roots in the middle of the great tradition of your country. Rarely, in Italy, We use Court bouillon, here, However, I well know. In particular, the tourbot in Italy is cooked in the oven with potatoes and tomatoes, especially in the South. Sometimes in broth, with mayonnaise (so oil of olive). Recently, I made a Dutch sauce, Although not part of our traditions, in this recipe that I invite you to watch…


à bientot

Joan White May 26, 2014 - 14:54

I love the baked fish and prepared so, the ROAR, in particular, It's really tasty. Congratulations for the new look that you gave to your blog, If I have to give a definition, I ordered, clean and easy. Congratulations, the photos do justice to your beautiful dishes.

Sicilians creative in the kitchen May 26, 2014 - 15:31

Jeanne thanks! How nice to have you here! And thank you for giving your opinion on the blog: was what I was trying to get, a clear and clean blog, readable. A hug, ADA

Birch May 26, 2014 - 09:15

Dear Ada is beautiful the new makeup of the blog! Very professional! simple and straightforward! I like it!

Sicilians creative in the kitchen May 26, 2014 - 11:46

Hello dear Birch! Thanks I found the time to go to watch my blog's redone’ (well Yes, I also use cosmetic surgery!). A big hug, I hope to see you soon. ADA

Sandra papama May 26, 2014 - 08:44

so I like most, the look of the blog I mean.
for the baked turbot… beautiful!

Sicilians creative in the kitchen May 26, 2014 - 11:47

Thanks Sandra! That satisfaction that my effort will be rewarded by conscious and positive comments! Is’ was a weekend of a pain but now I'm happy! And thanks for the ROAR…. I must say it is a fish from the outstanding consistency. One kiss, ADA

Fernanda May 26, 2014 - 08:08

I really like the new look of the blog! very professional! and I love that you've finally discovered the goodness of this fish, is one of my favorites after the sea bass!

Sicilians creative in the kitchen May 26, 2014 - 11:48

Hello Annie but thank you for coming to see the new blog dress! I the ROAR I've never eaten there and I fell in love… A big kiss, ADA

Anna May 25, 2014 - 23:18

Fish and I are good friends , I like it , but I hate scale and touch it, why I reduce to a minimum its consumption , so if I find a fishmonger who prepares the proveròMi really like the new look of the blog, I find it very elegant . Very nice your photos .

Anna May 25, 2014 - 23:19

OPS , I left the comment and I haven't said hello , good evening and thank you for the recipe.

Sicilians creative in the kitchen May 25, 2014 - 23:26

It was a nice comment, I never said that you hadn't finished. And then again a hug, ADA

Sicilians creative in the kitchen May 25, 2014 - 23:21

Anna will be your blood milanese, It brings you closer to the ground and the mountain! I love the fish, I would eat every day! Thanks for everything, I'm so glad to have brought to term without disasters this transition to the new blog! I was terrified that exploded all! A hug, ADA

ALE - Softly Inventing May 25, 2014 - 23:17

ADA dear…What a beautiful dish you prepared! The diamond is unique and I really enjoy with potato and tomato confit…congratulations! And they say the edel new look of the blog? I really like it! beautiful presentation and beautiful you! A big kiss

Sicilians creative in the kitchen May 25, 2014 - 23:22

Hello dear Ale! Thank you that you have found time to come and see me! You're a sweetheart… you gave birth to a little boy and I'm a new layout for the blog! I would say it is an unequal struggle! I embrace you strong! ADA


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