Turbot fish cooked in a pan

The fastest and easiest way to cook turbot is in the pan. You need a nice big pan like that to make the piadina.

Preparation:

Wash the turbot and empty it of its entrails. Fill the inside of the turbot with 2 cherry tomatoes and capers. I used capers under salt so I had to rinse them first. Add some extra virgin olive oil and spices for the fish inside and outside the turbot.

In a large pan, add a drizzle of oil and then add the turbot face down (because it is the part with the hardest skin). Cook for 10 minutes, always with a dome-shaped lid that covers the entire turbot well. Add a drizzle of white wine and cook for another 5 minutes.

Using 2 large spatulas, turn the turbot in the pan to the other side.

Once turned, sprinkle with a drizzle of white wine and put the lid on, then cook for another 10 minutes. Remove the turbot from the pan with the spatulas, then transfer to a serving plate, sliding it from the pan onto the plate.

First remove all the skin then put the pulp on the dish to serve, remove the bones and continue removing the turbot pulp. Add a squeeze of lemon.

Don’t forget to remove the cheeks too… they are delicious! Serve with cherry tomatoes or other vegetables at your disposal, but above all with cold white wine!

Buon Appetito!!