John Myers
Rombo Al Forno, or Simply Put Turbot from Oven
The perfect rombo al forno, or simply put turbot from oven recipe with a picture and simple step-by-step instructions.
- 1 piece Turbot complete with all the trimmings, approx. 2.5 to 3kg
- 4 piece Medium sized potatoes
- 1 packet Cherry tomatoes
- 5 piece Small onions
- 1 tuber Fresh garlic, about 6-8 peeled cloves
- 1 Can Black olives
- 1 Can Olive oil
- Pepper and salt
- I was often on the Adriatic coast of Italy for work a few years ago. There, in a small beach restaurant in the dreamy Tortoretto, we were always eating “Rombo al Forno” with good customers. It was absolutely the most delicious fish I had ever eaten and it was the best, absolutely free of bones … it took me a while to find out what kind of ugly flat fish it was, but finally I found exactly these big flat fish in the fish department Fish, a turbot … I was really shocked at the price, because it cost little in Italy back then, but it’s worth it … If I have money left and want to cook something special, I’ll do it. Sometimes the simplest dishes are the best with good ingredients …
- Depending on the size of the oven, you choose the turbot, after all it has to fit on a baking sheet. My baking sheet allows a maximum size of a little over 2 1/2 kilos. Wash the whole fresh fish well. Soak the baking sheet with plenty of olive oil and place the entire fish on top. Preheat the oven to about 160 °.
- Peel and wash the potatoes and cut into small cubes. Halve the cherry tomatoes. Peel the onions and cut into eighths, peel the garlic bulb and, like everything else, spread the individual cloves around the fish in the baking sheet. Drain and add the olives …
- Pepper and salt the whole tray and pour a good portion of olive oil over everything; I was once told that fish have to swim, so don’t save on oil … Then slide the tray into the preheated oven.
- The fish does not get more beautiful during the oven time .. skin cracks open, liquid comes out, but everything is fine. Potatoes etc. have to cook in the brew. Depending on the size of the fish, the Rombo will be ready in the oven after 40 to 50 minutes.
- Then take out the tray, try the potatoes, if ok, then put everything around in a preheated bowl and fillet the fish. In this case it is very easy. The upper skin is removed, then the spine is incised slightly and the fish fillets are removed. They are actually bone-free and my little daughter has no concerns … If the fillets cannot be easily detached from the bones, the fish is not done yet! So better in the oven again for 10 minutes at 180 °! When removing the skin, one finds such small fish fillets in a gall-like mass under the side fins. They are particularly tasty … When you have removed the upper delicacies, you take out the large central bone and take out the two lower fillets. Here, too, no bones are to be expected in the fish meat … The large spinal bones, as well as the large bones on the edge are actually not to be overlooked …
- Arrange the fish fillet with the side dishes on preheated plates. Drizzle the fish with a few drops of good olive oil and serve.
- We take the hot tray with us to the table and I always fillet everyone fresh and, above all, hot … But then we also eat a whole fish with 2 people and a toddler …
- I’ll take photos at the next Steibutt !!!
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