Oven-Baked Turbot With Bottarga
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.
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.