Oven-baked turbot with peppers and oranges
4 servings
30 minutes
Turbot baked in the oven with peppers and oranges is a true gastronomic masterpiece of European cuisine. This noble fish, known for its tender meat and refined flavor, harmoniously combines with the sweet and spicy notes of peppers, complemented by the freshness of citrus. Baking in the oven gives it an airy texture, while vegetables infused with thyme and white wine enhance its flavor depth. Historically, turbot was considered a delicacy worthy of royal feasts due to its unique structure and taste qualities. Serving it with orange slices and lemon and lime zest not only decorates the dish but also adds a subtle sweet-sour freshness. An ideal choice for a festive table or romantic dinner, this baked turbot is a symbol of elegance and sophistication in cuisine.
1
Turbo (I have a fish weighing almost 2 kg) gut it, cut off the head, scrape the slime off the skin with a knife, and cut the body into portion-sized pieces — this will be difficult, use an axe.
- Turbot: 2000 g
2
Slice the leek and peppers into thin strips, and cut the garlic into rings.
- White part of leek: 1 piece
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Garlic: 2 cloves
3
Sauté garlic in a small amount of olive oil, then add the other vegetables.
- Extra virgin olive oil: to taste
- Garlic: 2 cloves
- White part of leek: 1 piece
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
4
Salt, pepper, and add thyme as soon as the pepper and leek become soft. Immediately pour wine into the pan and let it simmer for 10 minutes. Stir-frying the vegetables in a wok is a good alternative.
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 3 stems
- Dry white wine: 100 ml
5
Salt and pepper the turbo pieces, brush with olive oil, and place on a baking sheet. Bake the fish in a preheated oven at 190 degrees for 20-25 minutes.
- Turbot: 2000 g
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste
6
Place the vegetables on a warm plate, top with turbo, and arrange peeled pieces of sweet orange around it, sprinkling with lemon, lime, and orange zest.
- Turbot: 2000 g
- White part of leek: 1 piece
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Garlic: 2 cloves
- Oranges: 2 pieces
- Lemon: 1 piece
- Lime: 1 piece