Here’s a very simple recipe for baked turbot with a delicious pilpil sauce. Turbot is a fish that would never win a beauty contest, and it’s unlikely to win an ugly contest either, because monkfish will always be there to remind it that it’s second best. But when it comes to its culinary merits, things change, as its meat is highly prized, especially if we’re talking about wild turbot.

This is a very gelatinous fish that releases juice as it bakes, which will greatly enrich its bed of potatoes and onions. Once the turbot is baked, we make a Bilbao-style sauce with oil, garlic, chili pepper, and vinegar, and finally we combine a pilpil with the sauce and the gelatinous juices from the turbot itself. This wonderful pilpil will take the recipe to another level and enhance its flavor. I assure you that you will be licking your fingers. Read More