1 turbot weighing 1.5 kg, already cleaned and gutted
300 g of datterino tomatoes
Extra Virgin Olive Oil
Sea salt
Freshly ground pepper
Preparation
1
Rinse the turbot, then pat it dry thoroughly with paper towels. Place it on a baking sheet lined with parchment paper. Drizzle with a little extra-virgin olive oil and season with salt and pepper.
2
Cut the datterino tomatoes in half, place them in a salad bowl, and season with olive oil, pepper, and sea salt. Arrange the seasoned tomatoes and a few sprigs of thyme around the turbot.
3
Bake in an oven preheated to 200 °C for 25 to 30 minutes. Cooking time may vary depending on the size of the fish. Check that the flesh is fully cooked before removing it from the oven.
4
Serve the turbot piping hot with the roasted tomatoes.
