Turbot with three pepper and juniper dressing

Turbot with three pepper and juniper dressing

Rombo con agrumi, tre pepe e ginepro

By
From
Venice
Serves
4
Photographer
Helen Cathcart

At the restaurants Testiere, Gatto Nero and La Cantina we ate the most simple but perfectly cooked fish with the simplest of accompaniments of vegetables, excellent olive oil and a scattering of herbs and spices. This dish works all year round as turbot is mostly farmed in Italy. We like to use baby vegetables in spring such as carrots, leek, turnips and spring onions. In summer we like to use ripe red peppers, aubergines and cherry tomatoes, and root vegetables in winter although they do need a little longer in the oven.

Ingredients

Quantity Ingredient
6 tablespoons extra-virgin olive oil
1 heaped teaspoon juniper berries, crushed in a pestle and mortar
fine salt
1 heaped teaspoon 3 types of peppercorns, crushed, such as pink, Szechuan, cubeb or long pepper
4 turbot fillets
handful herbs, finely chopped, such as parsley, dill, wild fennel, or oregano

For the vegetables, use a seasonal selection of the following:

Quantity Ingredient
1 aubergine, cut into 1 cm slices
1 leek, cut into 1 cm slices
or 4 baby leeks, left whole
1 fennel bulb, cut lengthways into 1 cm slices
8 baby carrots, scrubbed and left whole with a few tops left on
1 red pepper, seeded and cut lengthwise into 8 pieces
1 courgette, cut into 1 cm slices
or 4 baby courgettes, halved lengthways

Method

  1. Preheat the oven to 180°C. In a bowl mix together 4 tablespoons of the olive oil with the crushed juniper berries, 1 teaspoon each of salt and crushed peppercorns. Lay the vegetables on to a baking tray lined with baking parchment and brush with the spicy oil. Roast for 10–15 minutes or until they are tender. Meanwhile brush the fish with the rest of the oil, season with salt and put on to the tray with the vegetables. Cook for a further 10 minutes. When the fish is firm to the touch remove from the oven and arrange on to a warmed serving plate with the vegetables. Scatter with the herbs and a splash of your best olive oil.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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