Baked fish with potatoes is a classic from my mother's repertoire that I usually copy from her at home, although sometimes it doesn't hurt to give the recipe a twist to prepare it in a somewhat special way, as in this baked turbot au gratin with potatoes.
I had clean fillets of turbot at home and I wanted to prepare a comforting dish without being too complicated. By preparing the potatoes and onion very finely, we can cook all the ingredients at the same time in the same source, and the result is delicious. It can be prepared with other white fish, such as hake or monkfish.
Preheat the oven to 200º C and grease a dish with a little oil. Wash and peel the potatoes. Cut into thin slices, less than half a centimeter thick. Peel and cut the onion into thin strips. Cut the fish into tacos.
Line the bottom of the dish with a layer of potatoes. Season with salt and pepper and distribute 3/4 of the onion on top. Place the turbot, season with salt and pepper and cover with the rest of the onion. Finish with a layer of potatoes.
Season and cover with light cream. Place on a rack in the lower part of the oven. Bake for about 55-60 minutes, lowering the temperature to 180º C after 10 minutes. Serve with a further dash of freshly ground black pepper and chopped fresh parsley.
What to accompany grilled turbot with
The ideal is to let the baked turbot au gratin with potatoes rest for a few minutes after turning off the oven, so that the flavors settle well and we do not run the risk of burning ourselves. It is a single satisfying and complete dish, which we can accompany with a salad or light vegetable cream as a first course to round out the menu.
