Rodaballo al Horno | Spanish Oven-Baked Turbot

Preheat the oven to 200 °C top/bottom heat. Peel the waxy potatoes and cut or slice them thinly into approx. 3 to 4 mm slices. Peel the onion, halve it, and cut into thin strips. Peel the garlic cloves and slice them thinly; finely chop the flat-leaf parsley.

Grease a large baking dish or deep baking tray with 2 tbsp of olive oil. Spread the potato slices and onion strips evenly in it, season with a little salt and pepper, drizzle with another 2 tbsp of olive oil, and precook in the preheated oven for 15 minutes.

In the meantime, rinse the turbot thoroughly under cold water and pat dry with paper towels. Using a sharp knife, score the skin on the dark top side and the white underside in a diamond pattern about 2 to 3 mm deep. Rub the fish all over and into the cuts with salt and pepper.