Baked turbot with artichokes and potatoes

Ingredients

For 1 serving

• Turbot200 g
• Artichokes2
• Potatoes180 g
• Garlic1 clove
• Thyme2 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: November – April

Method

1. Preheat a conventional oven to 200 °C. Fill a bowl with cold water and a little lemon juice.
2. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, cut into wedges and remove the inner choke; drop them straight into the lemon water so they don't blacken.
3. Peel the potatoes and slice them about half a centimetre thick. Drain and dry the artichokes and put them in a baking tray with the potatoes, crushed garlic, thyme, oil, salt and pepper; toss well.
4. Roast for 20 minutes, until the potatoes start to brown.
5. Season the turbot with salt and pepper, lay it on the vegetables and cook for another 15 minutes, until the flesh is white and comes away easily from the skin.
6. Serve with a squeeze of lemon juice over the fish.