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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.

Serves 4

Ingredients

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

Juice 2 lemons

1/2 cup dry white wine

1 bay leaf

Parchment paper or foil

Directions

Directions 

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 is featured on show 2419 - Cooking Pellegrino Artusi-Style.

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