Grilled turbot with Italian-inspired topping

Living on the coast we often eat fish cooked in different ways, grilled, fried, roasted... And if it is a white, firm fish I often just stick it in the oven with whatever ingredients I have at hand and let it cook itself. Yesterday I was in an Italian flavours frame of mind so made this for dinner and it was really delicious. So here's the recipe. Any white fish will do btw, and if you want to use frozen you can. Just thaw first on a couple of pieces of kitchen roll to absorb the excess liquid. Hope you like it 😊😊
Grilled turbot with Italian-inspired topping
Living on the coast we often eat fish cooked in different ways, grilled, fried, roasted... And if it is a white, firm fish I often just stick it in the oven with whatever ingredients I have at hand and let it cook itself. Yesterday I was in an Italian flavours frame of mind so made this for dinner and it was really delicious. So here's the recipe. Any white fish will do btw, and if you want to use frozen you can. Just thaw first on a couple of pieces of kitchen roll to absorb the excess liquid. Hope you like it 😊😊
Steps
- 1
Preheat oven to 170º. Drizzle a little oil on a sheet of greaseproof paper on the oven tray and put the fish on top. Sprinkle a little salt, grind a little pepper, add the chopped basil and another light drizzle of oil
- 2
Fill a jug with boiling water and put the tomatoes inside. Leave for a couple of minutes, then pour away the hot water and run some cold over the tomatoes.
- 3
Peel off the skin and slice.
- 4
Add the tomatoes and cheese and put the tray in the oven at 170° for 5 mins.
- 5
Open the oven, slide out the tray and add the capers. Close the door again and leave for another 10 minutes
- 6
Aftwr 10 mins check that the fish is almost done and turn on the grill for five minutes to give the cheese that toasted cheese flavour mmmmm
- 7
When ready take out of the oven
- 8
Enjoy 🤗
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