Turbot Baked in the Oven with Peppers and Oranges
Main Dishes • European
Description
Turbot baked in the oven with peppers and oranges
Ingredients
- Turbot 70 oz
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- White Part of Leek 1 piece
- Garlic 2 cloves
- Oranges 2 pieces
- Lemon 1 piece
- Lime 1 piece
- Thyme 3 sprigs
- Dry White Wine 5 fl oz
- Olive Oil to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Gut the turbot (I had a fish weighing almost 2 kg), 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, so use a cleaver.
Step 2
Slice the leek and peppers into thin strips, and cut the garlic into rings.
Step 3
In a small amount of olive oil, sauté the garlic, then add the other vegetables.
Step 4
Season with salt and pepper, and add thyme as soon as the peppers and leek become soft. Immediately pour the wine into the pan and let it simmer for 10 minutes. A good alternative would be to stir-fry the vegetables in a wok.
Step 5
Season the turbot pieces with salt and pepper, brush with olive oil, and place them on a baking sheet. Bake the fish in a preheated oven at 375°F for 20–25 minutes.
Step 6
On a warm plate, arrange the vegetables, place the turbot on top, and surround it with segments of sweet orange, peeled from their membranes, and sprinkle with lemon, lime, and orange zest.
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