BAKED TURBOT WITH LEMON MUSTARD SAUCE AND POTATOES
This is a great whole fish recipe that is a real crowd pleaser.
- Time 40 mins
- Serves 4
• 900g Whole Turbot or if you prefer filleted Turbot
• 900 golden potatoes
• 100 ml extra-virgin olive oil
• 2 cloves garlic
• 2 tbsp Dijon mustard
• 1 tbsp herbs de Provence
• 2 tbsp capers in salt (alternatively, capers into vinegar)
• 1 tbsp lemon juice
• 1 tbsp softened butter
• to taste table salt
• 1 sprinkle black pepper
If cooking the Turbot as whole as seen above, to prepare it, clean the Turbot throughly, place it upside down over a board and incise the flesh under the head, then pull and discard the offal. Finally, cut away the fins and rinse the fish thoroughly. Cooking whole fish is very common in European countries such as France and Italy.
Lemon Mustard Sauce:
1. If you prefer to use capers preserved into salt, soak them a couple of hours into a bowl filled with water, changing the water every 30 minutes. Finally, rinse the capers and proceed with the next steps.
2. Now, peel and chop the garlic. Then, combine the Dijon mustard, the garlic, the olive oil, the herbs de Provence, the lemon juice, the capers, and the softened butter, and blend until smooth and consistent. Finally, add salt and pepper to taste.
Turbot & Potatoes
3. Pre-heat the oven to 180° C
4. Now, rinse the potatoes thoroughly then reduce into very thin slices. After that, season the potatoes with half of the lemon-mustard sauce. Season the Turbot as well with the remaining sauce.
5. At this point, place the fish and the potatoes over a tray lined with parchment paper and bake about 20-25 minutes until the fish is fully cooked but still juicy, and the potatoes are well done. Serve immediately.