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Baked turbot with dried tomatoes and capers


  • Delicious turbot baked with dried tomatoes and capers

    Time preparation: 20 minutes

    Processing time: 40 minutes

    Serves: 6


    Ingredients:
    30 ml. olive oil 1 handful of olives 1 bunch of fresh celery 1.5 cup hot water 8 pcs. dried tomatoes 20 gr. Capers 50 ml. white wine 1 turbot about 3-3.5 kg. 1.5 onion 1 handful of sea salt 2 cloves garlic, if desired

    Method of preparation:
    Wash and cut the fish very well (removes the fins, tail and head).
    Place in a large, deep pan.
    Rubbed salt in the fish and add the olive oil.
    Clean and cut the onion and garlic and add to the fish.
    Wash and cut the celery and add it to the fish with capers and dried tomatoes.
    Add wine and water.
    Gently push the vegetables under the fish.
    Cover the pan with foil with the fish.
    Bake in a preheated 180 C oven for 40 minutes.


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