Oven-baked turbot with rosemary and lemon

Ovnbagt pighvar med rosmarin og citron

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.