Grilled turbot
Instructions
Clean the ROAR, wash it, dry it, open it, leaving the central spine, practice some engraving on the sides and insert 1/2 clove of garlic and a few leaves of Rosemary.
Salt slightly, place the fish on the grill, place it on the plate and put it in very hot oven (220° c) and cook turning once and an atmosphere with oil.
Serve hot with fish sauce.
Ingredients and dosing for 4 persons
- 1 rumble of 1200 g
- 5 tablespoons of olive oil
- 1 sprig of sage
- 1 clove of garlic
- 1 sprig of rosemary
- Salt
- 10 cl of bearnaise sauce