Oven-baked turbot with rosemary and lemon

I used a Morsø gas barbecue as an oven for this recipe. In my opinion, this is the best way to prepare fish.
- 1 turbot, approx. 2 kg (4 lbs)
- 1 rosemary twig
- 4 slices of lemon
- 3 anchovy fillets
- Olive oil
- 1 glass of white wine
- Salt and pepper
Heat up the gas barbecue to a high temperature.
Season the fish with salt and pepper on both sides, and place it on a cast iron dish. Place a rosemary twig lengthwise on the fish. Place the anchovy fillets and lemon slices on top of the rosemary twig and add a few drops of olive oil.
Place the fish on the gas barbecue and close the lid. Pour white wine into the dish after 5 minutes and leave the fish on the barbecue for another 5 minutes. Check the fish by pushing a tying needle through the thickest spot. If the needle moves easily, the fish is done. If not, leave the fish on the barbecue for another 2-3 minutes.
Serve it with parboiled vegetables, a grilled lemon and some salsa verde.
Parboiled vegetables
You can use whatever seasonal vegetables you like. I used mangold and the first Italian peas.
Be aware that cooking times vary depending on the type of vegetable.
- A bundle of mangold
- 150 g (1 cup) shelled peas
- Juice from half a lemon
- 3 tbsp olive oil
- Salt and pepper
Remove the stems from the mangold and place the leaves in boiled, salted water. Add the peas after 2 minutes. Boil the vegetables for another 3 minutes and drain off the water.
Pour the vegetables into a bowl. Add lemon juice and olive oil, and season to taste with salt and pepper.