by MBC Team

Turbot roasted

Wash and clean the turbot from the viscera (the removal of the skin is optional). Cut it into pieces with a sharp knife. Mix in a deep bowl the salt, the black pepper, the white wine, the finely cut dill and garlic, 1/3 of the olive oil and the lemon juice. Put the fish pieces into the marinade and leave it in a fridge for 30 minutes. Roast the turbot in a pre-heated and greased grill on both sides. Grease it with the olive oil in advance in order not to stick.

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