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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Clean the turbot and make two small cuts on both sides
Insert half a clove of garlic and a little rosemary into the cuts
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
Bake at 200 degrees for 10 minutes
When the potatoes are almost cooked, place the turbot on top with the light side of the skin facing up
Cook for another 10 minutes, then pour over the white wine
Salt and pepper the turbot, then cook it for another 10 minutes
Serve in the same baking dish
Oven
Pan
Knife
Italia
| Energy (kcal) | 80.81 |
| Carbohydrates (g) | 6.07 |
| of which Sugars (g) | 0.25 |
| Fat (g) | 0.84 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 11.89 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.08 |
