Rombo al forno con patate (roast turbot with potatoes)
Prep time
Cook time
Total time
Categories: Kids, healthy, gluten free, dairy free

My favourite way to prepare turbot (and can be used with other meaty white fish such as sea bass, gilthead bream, cod or dentex) is to roast it tucked into a nest of thinly-sliced roast potatoes. I typically use anchovies, garlic, capers, olives and rosemary to flavour the potatoes. Lemons, herbs and artichokes also pair well with turbot.
Italians normally slice the potatoes to about 4-5 mm thick, but my kids prefer them crisper so I slice them thinner. The potatoes on the bottom absorb all the juices so will be soft but flavourful while the potatoes on top remain crispy. The salty anchovies, garlic, olives and capers are used sparingly to create little pops of flavour without overpowering the delicate flavour of the fish. This dish would pair well with braised artichokes.
Recipe type: Main Course (Secondo)
Cuisine: Modern
Serves: 4
  • 6 medium potatoes, thinly sliced into 2 mm thick rounds (easiest to use a mandolin)
  • coarse sea salt
  • extra-virgin olive oil
  • 2 sprigs of rosemary
  • 1 kilo turbot(can substitute with other meaty white fish such as sea bass, gilthead bream, cod or dentex)
  • 1 garlic clove, peeled and sliced
  • 3 anchovies
  • 40 grams black olives, pitted and coarsely chopped
  • 12 grams (1 tablespoon) capers (if salted then soak in water first for 20 minutes and drain)
  1. Heat the oven to 200 C.
  2. Thinly slice the potatoes into 2 mm thick rounds. Line two baking trays with parchment paper.
  3. Place the potatoes, coarse salt (not too much as the olives, anchovies and capers are also salty), olive oil and rosemary evenly divided on the two trays.
  4. Toss the potatoes with the flavourings and roast for 30 minutes, turning occasionally until golden and crisp.
  5. Remove half of the potatoes on one of the trays. Add the fish on top and sprinkle the garlic and anchovies evenly over the top.
  6. Top with the rest of the potatoes and sprinkle the olives and capers over top.
  7. Bake for 35-45 minutes or until the fish is cooked and the meat comes away easily from the bones.If you are not using turbot, the general rule is to bake it for 10-12 minutes per 2.5 cm (1 inch) of thickness (measured at the thickest part of the fish).
Recipe by Living a Life in Colour at