Leslie Forbes

Rombo al Forno con Asparagi

Turbot baked with asparagus

Preparation info

  • 6

    • Difficulty

      Easy

Appears in
top 1000A Table in Tuscany
A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This is another of Franca Franceschini’s modern adaptations of a regional fish dish.

Ingredients

  • 1 lb 12 oz/800 g turbot
  • 6

Method

Clean & wash the turbot. Shell the scampi & remove the black intestinal track but not the heads. Pat fish dry and flour lightly, only flouring the white part of the turbot. Arrange the fish in a greased baking dish with the asparagus tips, salt & freshly ground black pepper. Dot with butter and pour over the oil & about 2