Baked Rosemary Turbot
This simple yet wonderfully delicate dish is a must on an Italian family's fish and seafood Christmas Eve spread. It is usually made with sole, but fresh turbot is even better. You could also use flounder, tilapia, catfish or any other white fish.
Ingredients
- 1/3 cup (75 mL) extra-virgin olive oil
- 12 fresh rosemary sprigs (about 3 inches/8 cm long)
- 2-1/2 lbs (1.25 kg) turbot or sole fillets
- 1/4 cup (60 mL) sliced almonds
- 1-1/4 tsp (6 mL) salt
- 1/4 tsp (1 mL) black pepper
- Lemon wedges
Preparation
Spread 13- x 9-inch/3 L baking dish with 1 tbsp/ 15 mL of the oil, then scatter with rosemary sprigs. Top with fish; sprinkle with almonds, salt and pepper. Drizzle with remaining oil. Bake in 400F/200C oven until fish flakes easily, about 18 minutes. Serve with lemon.
Makes 8 to 10 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...