Oven-Baked Turbot With Cherry Tomatoes and Bottarga

Oven-Baked Turbot With Bottarga

Enza Genovese

Turbot is oven-baked with capers, black olives and cherry tomatoes as well as oregano—a herb that is an essential part of Sicilian cuisine. Thinly sliced bottarga is the added touch.

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Ingredients

• 2 cloves garlic one whole and one chopped
• 100 mL olive oil divided
• 1 lb turbot fillets, skin on 12 oz/ 800 g
• 100 g Taggiasche black olives pitted
• 50 g capers in salt soaked and then rinsed
• 1 tsp dried oregano
• Leaves from a few sprigs of myrtle optional
• 1 small fresh chilli very finely chopped
• Pinch salt
• 12 cherry tomatoes halved
• 5 tbsp dry white wine
• 70 g grey mullet bottarga

Instructions

 

• Line a large, shallow baking dish with non-stick baking paper and rub with the whole garlic clove. Brush with about 60 mL of the olive oil, and lay the turbot fillets on top, skin-side down.
• Preheat oven to 350°F.
• Add chopped garlic to bowl with olives, capers, oregano, myrtle (if using) and chili. Pour in remaining olive oil and salt. Mix well to make a sauce.
• Pour sauce over fish fillets, then add cherry tomatoes and wine. Bake for about 12 minutes.
• As soon as you remove fish from oven, thinly slice bottarga and divide slices between fillets. Serve immediately.

Keyword cherry tomatoes, herbs, Myrtle, Taggiasche Black Olives, turbot

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Recipe excerpted from Sicily: Recipes from an Italian Island by Enza Genovese. Adapted for ELLE Gourmet. Photography by Sandra Mahut. Copyright © 2025. Published by Mitchell Beazley, an imprint of Octopus Publishing.