Baked turbot with asparagus and leeks

For 4 Servings:

For the turbot:

• 1 whole turbot (about 2–3 lbs)
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

For the asparagus and leek side:

• 14 oz fresh asparagus
• 2 leeks
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 lemon
• 2 garlic cloves
• Fresh parsley, chopped, to taste

• Preheat the oven to 400°F.
• Clean the turbot and make crosswise cuts on its skin to ensure even cooking.
• Season with salt, pepper, and a drizzle of extra virgin olive oil.
• Wash the asparagus and remove the tough ends, then cut them into small pieces.
• On a baking tray lined with parchment paper, arrange the asparagus, sliced leeks, crushed garlic, chopped parsley, salt, pepper, and olive oil. Mix well.
• Make space in the center and place lemon slices to create a delicate cooking base for the turbot.
• Place the turbot on top of the lemon slices and vegetables.
• Bake for about 25–30 minutes, or until the fish is cooked through and flakes easily with a fork.
• Once cooked, remove from the oven and let it rest for a few minutes.
• Serve hot, accompanied by the asparagus and leek side and the delicious cooking juices.

Enjoy your meal!