Baked turbot with asparagus and leeks
INGREDIENTS
For 4 Servings:
For the turbot:
- 1 whole turbot (about 2–3 lbs)
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
For the asparagus and leek side:
- 14 oz fresh asparagus
- 2 leeks
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 lemon
- 2 garlic cloves
- Fresh parsley, chopped, to taste
INSTRUCTIONS
- Preheat the oven to 400°F.
- Clean the turbot and make crosswise cuts on its skin to ensure even cooking.
- Season with salt, pepper, and a drizzle of extra virgin olive oil.
- Wash the asparagus and remove the tough ends, then cut them into small pieces.
- On a baking tray lined with parchment paper, arrange the asparagus, sliced leeks, crushed garlic, chopped parsley, salt, pepper, and olive oil. Mix well.
- Make space in the center and place lemon slices to create a delicate cooking base for the turbot.
- Place the turbot on top of the lemon slices and vegetables.
- Bake for about 25–30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once cooked, remove from the oven and let it rest for a few minutes.
- Serve hot, accompanied by the asparagus and leek side and the delicious cooking juices.
Enjoy your meal!