Baked turbot

Recipe for 4 people:

• 1.5 kg Turbot
• 2 sprigs of parsley
• 4 tablespoons Taggiasca olives
• 4 teaspoons of Genoese pesto
• high quality extra virgin olive oil

Preparation:

1. Clean the fish and empty the entrails and fill the belly with the two sprigs of parsley washed first to give a parsley scent during cooking
2. prepare the foil paper and oil it before placing the fish on it. Close the foil and place the fish in the oven for approx. 40 minutes at 180 °.
3. Remove the cooked fish from the oven, clean and fillet. Decorate the fish with 3 pesto tips, a drizzle of high quality extra virgin olive oil and the pitted Taggiasca olives.