Baked turbot with the easiest pilpil in the world

This baked turbot is probably the fish we cook the most at home along with sole and cod.

I don't know if being born near the sea determines your love for it and for everything that comes from it, but the truth is that when we moved to Madrid it was clear to me that our diet would continue to have fish frequently and that's how it is. So every week I alternate the fish but most of the time I cook it this way, because it respects the flavor of the fish and its texture, because it is healthy and because it is made alone

Ingredients

For the fish

• 1 turbot (approximately 1.2 kg)
• 3 large potatoes
• 200 g de tomates cherry
• 1 green pepper
• 2 onions
• salt
• extra virgin olive oil

For the pilpil sauce

• 150 ml extra virgin olive oil
• 50 ml apple cider vinegar
• 4 sliced ​​garlic cloves
• 2 chillies

Directions

Peel and cut the potatoes into slices and do the same with the onions. We cut the green pepper into rounds and set aside.

We put the potatoes completely covering the bottom of the baking tray. We put the onions and peppers on top and add a little olive oil and salt. Bake at 200º C with top and bottom heat and without fan for 30 minutes.

Meanwhile, we make a Bern cut in the center of the turbot on the central bone of the fish. When the potatoes are ready, we put the fish on the tray and gently massage olive oil all over it, either with a brush or with our hands, and we add salt, taking care that both the oil and the salt enter through the cut we have made. We add some branches of Cherry tomatoes and bake at 210ºC for about 20 more minutes.

Meanwhile, we brown the rolled years in olive oil. When they begin to take color, remove from the heat and wait for them to lose a little heat. We add the vinegar and pour the sauce over the turbot. We bake 5 more minutes.

When it is ready, remove the fish from the tray as well as the vegetables. We collect all the juices in the same saucepan that we used before, and with the help of a strainer, we move in circles to form a pilpil. We serve the fish cleaned of bones on a plate with the potatoes, tomatoes and pilpil on top. Sin how rich it is.

Tips and Tricks

• Turbot is a very attractive fish, so bring it to the table whole with its garnish so they can see it.
• Difficulty: easy
• Preparation time: 1 hour
• Servings: 4