Oven-Roasted Whole Turbot

Name: Oven-Roasted Whole Turbot
Yield: Makes 4 servings
Ingredients: One whole turbot or flounder, about 3 pounds; 10 small Yukon Gold potatoes (about 1 1/2 pounds); 2 medium yellow onions, peeled and quartered through the core; 1/4 cup extra-virgin olive oil, plus more for drizzling over the cooked turbot; Salt; Freshly ground black pepper; 4 sprigs fresh rosemary

December 9, 2011

In Italy, this dish would be prepared with rombo (turbot), but flounder is certainly an excellent substitute. Flounder is a flakier fish and will cook quicker, so either cut the potatoes into slightly thinner wedges, or boil them a minute or two longer. The flounder you choose for this dish should be a thick one. The dark skin is removed while the white is left on the bottom so the fish does not fall apart when it is being served.

Recipe notes

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