Rombo all'acqua pazza (turbot)
MainsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Rombo all'acqua pazza (turbot)
| optional | 1 cayenne pepper | |
| Salt | ||
| 1 | stem | Leaf celery |
| 1 | clove | Garlic |
| 1 | dl | Olive oil |
| 1 | Turbot into filets (about 800 grams) | |
| 4 | Medium-sized potatoes | |
| 4 | 10 tomatoes or cherry tomatoes | |
| 6-8 | leaves | Fresh basil |
Instructions for Rombo all'acqua pazza (turbot)
To prepare the Rombo all'acqua pazza (turbot) recipe, please follow these instructions:
Cut the peeled potatoes into thin slices and put them in layers in an oblong pan or roasting pan with a lid. Turbot fillets added on top of the potatoes, and finally add water so that the whole thing is half covered. Cut the tomatoes into quarters or half, add them and it diced celery stalk, salt and oil. Put the lid on and simmer for 10 minutes.
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