- turbot - 2 lb (1 kg)
- oil - 6 - 7 tbsp
- flour - 2 tbsp
- parsley - 2 bunches, finely chopped
- white wine - 1 cup
- black pepper - ground
- lemons - freshly squeezed lemon juice
Wash the turbot and cut it into pieces. Salt the fish pieces well and arrange them in a baking dish.
Preheat the oil separately and fry the flour. Add the chopped parsley and fry it. Once it's braised, add salt, pepper and 1 cup of white wine.
Pour in enough water to obtain a slightly runny sauce. Pour the prepared sauce over the fish and put it to bake in a moderately hot oven.
Serve the baked turbot cooled, with freshly squeezed lemon juice poured over it.