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Photographed recipe: how to make baked turbot with potatoes (rombo con patate), Italian recipe

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

preheat the oven at F 360 ( C 180)

peel the potatoes and slice to very thin slices ( better with the slicer)

eviscerate the turbot and rinse well
moist and squeeze an oven paper and coat the baking pan
spread the potatoes slices all over the bottom, then the aromas and a little of olive oil

put the fish on and oil with the remaining olive oil

sprinkle (sfumare) with white wine

cover with a foil and put into the oven

serve immediately. At first move the potatoes onto the portion dish

for portioning cut the skin in the middle of the fish and remove

then remove the upper slices using two spoons

remove the bone and take the two lower slices (a little smaller)