4 servings:
- 800 g turbot
cr - 4 medium sized potatoes
- 1 sprig of rosemary
- 1 clove of garlic
- salt
big - extra virgin olive
proceedings:
turbot fillet, skin and divide the fillets into 4 portions, more or less equal. Take potatoes, wash, peel, cut in julienne strips, preferably not too finely, and soak nel'acqua. Meanwhile turn the oven and bring to a temperature of 200 °. Prepare the baking tray with special paper and grease it lightly, lay the fillets over and sprinkle with julienned potatoes and a bit 'of rosemary, depending on your tastes, add a crushed clove of garlic then put the extra virgin olive oil and a pinch of salt. Bake for about 15 to 20 minutes depending also Patete layer that covers the diamond. Serve the tenderloin being careful not to break it off while the parchment paper, and finally garnish with raw oil.
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