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Roasted Turbot with Vegetables |
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Serves: 4 Print this Recipe(Rombo al Forno con Verdure) Category: Fillets and Steaks Calabria has a long coast along the Mediterranean Sea. In the summer, this region is popular with Italians and other Europeans seeking an inexpensive beach getaway. My husband and I once drove along the coast near Scalea and ate at a local restaurant with a big wood-burning oven. When we arrived, the cook was just removing big pans of vegetables roasted with olive oil and topped with fresh whitefish. The vegetables browned and infused the fish with their delicious flavor. At home, I use turbot when I can find it, but other whitefish steaks would be good too. 1 red bell pepper, cut into 1-inch pieces 1 medium zucchini, cut into 1-inch pieces 1 medium eggplant, cut into 1-inch pieces 4 medium boiling potatoes, cut into 1-inch pieces 1 medium onion, cut into 1-inch pieces 1 bay leaf 1/4 cup plus 1 tablespoon olive oil Salt and freshly ground black pepper 4 thick turbot, halibut steaks or other whitefish steaks 1 tablespoon lemon juice 2 tablespoons chopped fresh flat-leaf parsley 1 Place a rack in the center of the oven. Preheat the oven to 425°F. Choose a baking pan large enough to hold the fish and vegetables in a single layer, or use two smaller pans. In the pan combine the pepper, zucchini, eggplant, potatoes, onion, and bay leaf. Sprinkle with 1/4 cup of the olive oil and salt and pepper to taste. Toss well. 2 Bake the vegetables 40 minutes or until lightly browned and tender. 3 Put the fish steaks on a plate and sprinkle them with the remaining 1 tablespoon oil, lemon juice, parsley, and salt and pepper to taste. Push the vegetables to the outside edge of the pan and add the fish. Bake 8 to 10 minutes more, depending on the thickness of the fish, until it is just barely opaque when cut in the thickest part. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Roasted Turbot with Vegetables comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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