• Main Courses

Baked turbot with asparagus and leeks

/5

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!

Creator
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.