Baked turbot with potatoes and tomato confit: a classic recipe for a fish that for me is a novelty. I had never tried, Although I am a fan of fish. In Sicily it is not frequently found. But in Rome yes. And when I saw these rhombuses of Anzio in the fishmonger's shop I couldn't resist and I discovered that it 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 the tomatoes confit and I added them only at the end of cooking to prevent them from throwing water. In this way I got a stronger flavor. Is’ was a resounding success and the ROAR, from now on, on my Board will.
If you want, you can also prepare this recipe with the turbot already filleted, slightly decreasing cooking times. On my You Tube Channel you will also find the video recipe baked turbot with potatoes and tomatoes confit, so you cant go wrong. In the video recipe I used Piennolo tomatoes instead of confit tomatoes, but you can also use fresh tomatoes as the Piccadilly or cherry tomatoes or Tomatoes.
a rumbling sound from 1,2 kg, already cleaned
250 grams tomato confit or Piennolo tomatoes or fresh tomatoes like Piccadilly or Datterino
4 large potatoes
extra virgin olive oil, to taste
salt and pepper, to taste
lemon thyme and/or marjoram, to taste
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 a little 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.
MATCHING: 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.