Italian Fish Recipes - Turbot with Fennel (Rombo al Finocchi) Recipe

Ingredients

• 1 fennel bulb, thinly sliced, reserving the green fronds for garnish

• 1 large onion, thinly sliced

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 1 chicken turbot, about 1.5 kg/3 lb

• 1 wineglass dry white wine

• 1 wineglass dry vermouth

• Salt and freshly ground black pepper

• 300 ml/1 1/4 cups double (heavy) cream

• 2 tomatoes, skinned, seeded and finely chopped

Method:

1. Fry (sauté) the fennel and onion in the butter for 5 minutes until softened and slightly golden in a large flameproof casserole (Dutch oven).

2. Lay the turbot on top and pour over the wine and vermouth. Season with salt and pepper.

3. Cover and transfer to a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes or until the turbot is tender.

4. Carefully lift the fish out on to a warm serving plate. Keep warm. Stir the cream in to the pan with the tomatoes.

5. Bring to the boil and boil rapidly, stirring, for 5 minutes until thickened. Season to taste.

6. Carefully peel off the skin from the top of the turbot. Spoon the sauce over and serve.