Grilled turbot presents this firm-fleshed fish, which holds together well on the grill, dressed simply with olive oil, lemon and a little salt. Heavy sauces are avoided so the fish's own flavour stays at the centre.
Toss the turbot fillets with the olive oil, lemon juice, oregano and salt, and let them sit for 10 minutes.
Heat the grill grates thoroughly and brush them with an extra tablespoon of olive oil.
Grill the marinated fillets for 5-6 minutes on each side, until the flesh flakes easily.
Always oil the grill grates before placing the fish on them; an unoiled grate lets the skin stick and tear when you try to turn it. Allergens: contains fish.
Zeytinyağı ve limonun sadeliği balığın kendi lezzetini gerçekten öne çıkardı, ailem çok beğendi.
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