Mediterranean-style turbot

Ingredients for 4 servings:

• 1 turbot, approx. 1.2 kg
• 10 cocktail tomatoes
• ¾ kg potatoes, waxy
• 6 garlic cloves
• ⅛ white wine, Italian, dry
• 1 tbsp parsley, chopped
• 1 lemon(s), untreated
• salt and pepper
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes, cut into finger-thick slices, and boil in hot water for about 5 minutes. Pour a little olive oil onto a baking sheet, arrange the potato slices and the cleaned but unpeeled garlic cloves on top, and add the cherry tomatoes. Season with salt and a little pepper and sprinkle with chopped parsley. Then place the turbot on top, salt the fish, and grate the zest of an organic lemon over it. Drizzle the fish with white wine, pour over a little olive oil, and place it in an oven preheated to 190°C. Cook for about 25 minutes, basting with the juices every few minutes. The fish is best served whole and cut up at the table. It goes best with a mixed leaf salad and a glass of white wine (ideally the same wine it was cooked with). Fish lovers eat it with the skin on, but it can also be filleted.