Baked turbot with potatoes, cherry tomatoes and thyme

Ingredients

For 1 serving

• Turbot200 g
• Potatoes200 g
• Cherry tomatoes120 g
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and slice them thinly, about 3 mm.
2. Layer the potatoes slightly overlapping in a baking tray, season with half the oil, the thyme, salt and black pepper and roast for 20 minutes, until nearly tender.
3. Meanwhile wash and halve the cherry tomatoes; pat the turbot fillet dry and salt it lightly.
4. Lay the turbot on the potatoes, scatter the tomatoes around it, drizzle with the remaining oil and add a little more thyme.
5. Cook for another 10–12 minutes, until the turbot is opaque white and flakes with a fork and the potatoes are golden at the edges. Serve with a grind of pepper.