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Turbot in the oven
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1 turbot of about 1,400 g,
200 g of cherry tomatoes,
3 cloves of garlic,
4 tablespoons extra virgin olive oil,
1 glass of dry white wine,
1 handful of fresh chopped basil,
oregano,
salt,
pepper.
Introduction
The turbot is a flat fish, of rhomboidal shape, almost round, big mouth with small and pointed teeth; the eyes are placed on the same side. Its color can vary from green to gray, reaches a maximum length of one meter. It loves the sandy seabed where it catches molluscs, fishes and crustaceans. Its meats are much sought after.
Preparing
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