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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About
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.

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