Roasted turbot with shallots and white wine

Preparation

Rinse the potatoes and cut into smaller pieces. Cook them in salty boiling water for about 10 minutes, drain and put aside. Peel the shallots, cut them in half. Wash the tomatoes. Clean the fish, wash and dry it.

Layer a tray or dish with baking paper. Arrange the potatoes, shallots and tomatoes in the dish. Add butter, a bit of olive oil and salt the whole dish.

Bake the vegetables for 20 minutes at 190 degrees. Afterwards remove the dish from the oven. Pour all the sauce into the pot and put the fish on the roasted vegetables. Pour olive oil over the fish and sprinkle with salt.

Bake the fish and vegetables for 25 minutes, switching on the grill at the end or setting the heat to max (literally 2 minutes).

To the sauce in the pot we add the wine and turn on a high heat. The sauce will reduce beautifully. Pour the sauce from the pot over the baked dish.

Recipe by Joanna Matyjek. Check out our page OdczarujGary.pl.