Roast Turbot with Bacon-potato Crust

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Roast Turbot with Bacon-potato Crust
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
236
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie236 kcal(11 %)
Protein20.9 g(21 %)
Fat12.94 g(11 %)
Carbohydrates9.25 g(6 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A15.14 mg(1,893 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.11 mg(10 %)
Niacin7.37 mg(61 %)
Vitamin B₆0.33 mg(24 %)
Folate15.53 μg(5 %)
Pantothenic acid0.66 mg(11 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂2.14 μg(71 %)
Vitamin C11.43 mg(12 %)
Potassium538.87 mg(13 %)
Calcium28.72 mg(3 %)
Magnesium63.74 mg(21 %)
Iron0.94 mg(6 %)
Zinc0.63 mg(8 %)
Saturated fatty acids3.33 g
Cholesterol65.79 mg

Ingredients

for
4
Ingredients
Vegetable oil (for the baking sheet)
100 grams
Bacon (in wafer-thin slices)
200 grams
freshly ground Pepper
1
Turbot about 2 kg (ready to cook at a stretch, with skinned fillets)
1 tablespoon
freshly chopped Thyme

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Oil a baking sheet or a rectangular baking pan.

2.

Lay half of the bacon on the sheet to the length and width of the fish. Peel the potatoes, rinse and cut into very thin slices or grate. Lay half of the potatoes on the bacon, season with salt and pepper. Rinse the fish and pat dry, season with salt and pepper, place on the potato bed. Top with remaining potatoes arranging them like scales. Sprinkle with the thyme and season with salt and pepper. Cover with the remaining slices of bacon.

3.

Roast until the potatoes are golden brown, about 35 minutes.