Baked Turbot With Lemon Mustard Sauce And Potatoes Food
BAKED TURBOT WITH LEMON MUSTARD SAUCE AND POTATOES
Oven baked Turbot is a very popular recipe into European cuisines, particularly in France, Spain, and Italy. Today I propose you a French variation, seasoned with a delicious Lemon-mustard sauce: healthy and tasty!
Provided by Filippo Trapella - philosokitchen.com
Time 40m
Number Of Ingredients 11
Steps:
- The man signs to understand if your Turbot is fresh are: shiny and slightly bulging eyes, bright skin, bad smell absence, and compact flesh.
- To clean the Turbot, place it upside down over a board and incise the flesh under the head, then pull and discard the offal. Finally, cut away the fins and rinse the fish thoroughly.
- Otherwise, ask to the fish seller for some help!
- If you prefer (I prefer) to use capers preserved into salt, soak them a couple of hours into a bowl filled with water, changing the water every 30 minutes. Finally, rinse the capers and proceed with the next steps.
- Now, peel and chop the garlic. Then, combine the Dijon mustard, the garlic, the olive oil, the herbs de Provence, the lemon juice, the capers, and the softened butter, and blend until smooth and consistent.
- Finally, add salt and pepper to taste.
- Pre-heat the oven to 355° F (180° C)
- Now, rinse the potatoes thoroughly then reduce into very thin slices.
- After that, season the potatoes with half of the lemon-mustard sauce.
- Season the Turbot as well with the remaining sauce.
- At this point, place the fish and the potatoes over a tray lined with parchment paper and bake about 20-25 minutes until the fish is fully cooked but still juicy, and the potatoes are well done.
- Serve immediately.
Nutrition Facts : Calories 916 calories, Carbohydrate 101 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 54 grams fat, Fiber 12 grams fiber, Protein 13 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1284 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
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