Rodaballo al Orio

Turbot with olive oil and garlic

My story

My Sundays are reserved for indulging in my favourite culinary specialties: either turbot or paella. The turbot, with its firm texture and delicate flavour, takes centre stage on the barbecue. In Spain, specifically in the North, particularly in the Vasque Country, we utilize a convenient tool called the "Rodaballera." This metal contraption securely holds the fish, ensuring even cooking and preventing it from sticking to the grill.

When the turbot is particularly fresh, I prefer to keep it simple, drizzled with olive oil, fried garlic, and a halved cayenne pepper. However, in Vasque tradition, adding a touch of vinegar post-cooking provides the perfect finishing touch.

For those who lack a barbecue, the oven set at 180 degrees for around 20 minutes works just as well. My husband, a skilled barbecue master, flawlessly executes this dish, leaving me to coordinate the complementary sides.

Visualize this: small potatoes, boiled with their skins intact, halved, and served with a smooth butter sauce enhanced with a splash of lemon juice and a sprinkle of chives. (For the complete recipe, click here.) Alternatively, consider sautéed cherry tomatoes sliced in half, cooked in olive oil with a couple of garlic cloves. (For the full recipe, click here.) Another delightful option includes baby carrots, cooked in olive oil, thyme, a touch of butter, and a dollop of honey. (For the recipe, click here.) These side dishes complement our perfectly grilled turbot harmoniously, making for a flawless dining experience.

Ingredients for 4 people

1 turbot (1.2kgs)

5 garlic cloves

1 small glass of olive oil

1 cayenne pepper

A splash of Conyac

Maldon salt

Recipe

To begin cooking the turbot, either preheat the oven to 180 degrees or prepare a fire on the barbecue. Give the turbot a generous drizzle of olive oil, a bit of salt, and a touch of Conyac to ensure an even coating. Place the turbot in the preheated oven or on the barbecue and let it cook for approximately 20 minutes, taking care to ensure that it is cooked perfectly. Once the turbot is cooked to perfection, carefully remove it from the heat source.

Next, prepare the garlic and cayenne infusion by frying minced garlic and cayenne pepper in olive oil until they become crispy, being careful not to let them burn. Once the mixture is hot and crispy, pour it over the turbot that has been cut into fillets. Add a pinch of Maldon salt to the fillets for an extra touch of flavour.