Boreto Alla Graisana

Grado-Style Turbot

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Always accompanied by the soft and creamy white polenta which is eaten locally, this superbly simple dish allows the fine flavour of the fish to shine through.


  • about 50 ml ( fl oz) olive oil
  • 3 whole cloves garlic


Heat the oil in a saucepan large enough to take the fish. Add the garlic and fry until dark brown. Remove the garlic and lay the fish in the hot oil. Sprinkle with salt and pepper and a little vinegar. Cook for 5 minutes, spooning the hot oil over the fish.

Pour in enough water to come halfway up the fish. Continue cooking for 10–12 minutes or until the fish is cooked through. Serve hot