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Rombo
Turbot and Brill
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Belonging to the sole family, these flat fish living partly on the sea bed are both very sought-after for their extremely white and firm flesh with a very delicate flavour.
The two types available in Italy are the rombo chiodato (turbot) which can reach 1 metre in length and is recognizable by its dark grey skin covered with small boney humps. The other type, rombo liscio (brill) has a paler smooth skin also with a less elongated body.
Both fish are generally cooked and eaten as fillets, either poached and served dressed with olive oil and lemon juice or stewed in a tomato sauce.