Turbot in Paper/Rombo Chiodato al Cartoccio
Turbot is a flat fish that is called Rombo chiodato, which translates as nailed rombo, and refers to the presence of bumps that resemble nail heads on its upper side. It is a delicate tasting fish that is delicious cooked al cartoccio, in paper.
- 4 turbot fillets
- 3 tablespoons Filippo Berio extra virgin olive oil
- 4 cipolline onions thinly sliced
- 1 clove garlic, thinly sliced
- 1 small bunch parsley, minced
- 4 plum tomatoes, peeled, seeded and diced
- 3 tablespoons capers in salt, well rinsed and drained
- 2 Juicelemons
- 1/2 cup dry white wine
- 1 bay leaf
- Parchment paper or foil
- Preheat the oven to 425°F.
- Dampen a large sheet of parchment paper (or use foil) and lay it in a baking dish at least 9 x 12 inches; let the excess hang over the sides as you will need to close the dish before baking.
- Pour a couple tablespoons of olive oil over the paper and brush it evenly over the paper. Lay the fish in a single layer in the pan.
- Spread the onions in the pan, sprinkle the garlic and parsley on top. Spread the tomatoes over that and the capers.
- Pour the lemon juice and wine in the pan. Give the fish a good grinding of salt and pepper. Add the bay leaf.
- Cover the dish with the extended parchment and bake for about 8-10 minutes.
- Carefully open the parchment paper and serve the fillets with some of the ingredients spooned over the top.
- Note: thinly sliced potatoes can be added to the baking dish along with the onions before the rest of the ingredients are added.
This recipe was featured on Season 24 - Episode 2419.
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