Rombo alle erbette

Name: Rombo alle erbette (Baked fish with herbs)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 tablespoon each of these finely chopped fresh herbs: parsley, rosemary, sage, mint and thyme; 6 fillets or slices flounder (turbot), 150-200 g (5½-7 oz) per piece; about 30 g (¼ cup) plain (all-purpose) flour for dusting the fish; 60 ml (¼ cup) water; 2 garlic cloves, peeled and finely chopped; 125 ml (½ cup) white wine; 3 tablespoons olive oil; 30 g (1 oz) butter

Baked fish with herbs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

You can use any fish fillets such as cod, halibut, salmon or trout, in this delicate dish, which is very quick and easy to prepare. Substitute any herbs you like — in a combination or on their own.

Ingredients

6 fillets or slices flounder (turbot), 150-200 g (5½-7 oz) per piece
about 30 g (¼ cup)

Europe
Italy
Fish course
Pescatarian
Tuscany
Mediterranean
April

Method

Preheat the oven to 220°C (425°F/Gas 7).

Cut the fish fillets into two pieces if necessary to make cooking them easier. Season with salt and pepper. Lightly dust both sides with flour.

Put the olive oil into an oven dish and add the fish, the wine and water. Scatter on