Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by Emporion
Baked turbot is a tasty fish main course originating from Italian cuisine. Its preparation is simple, but the result is truly delicious. The turbot is cooked in the oven together with potatoes and seasoned with garlic, rosemary, dry white wine, olive oil, salt and pepper. The fish turns out tender and flavorful, while the potatoes take on Mediterranean aromas.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Clean the turbot and make two small cuts on both sides
Step 2 of 8: Insert half a clove of garlic and a little rosemary into the cuts
Step 3 of 8: Peel the potatoes, wash them and cut them into slices, then place them in a baking dish with 2 tablespoons of oil, salt and pepper
Step 4 of 8: Bake at 200 degrees for 10 minutes
Step 5 of 8: When the potatoes are almost cooked, place the turbot on top with the light side of the skin facing up
Step 6 of 8: Cook for another 10 minutes, then pour over the white wine
Step 7 of 8: Salt and pepper the turbot, then cook it for another 10 minutes
Step 8 of 8: Serve in the same baking dish
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Nickel to be checked · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving384 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,500 kJ359 kcal | 391 kJ93 kcal |
| Fat | 9.22 g | 2.4 g |
| of which saturated fatty acids | 1.65 g | 0.43 g |
| Carbohydrates | 22.92 g | 5.97 g |
| of which sugars | 0.96 g | 0.25 g |
| Fibre | 2.15 g | 0.56 g |
| Protein | 44.93 g | 11.7 g |
| Salt | 0.31 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
