Bilbaína-style Turbot Recipe

Prepare fish

Preheat oven to 200°C (390°F). Pat the turbot dry with paper towels, making sure cavities are dry. Score the skin lightly in two or three places to prevent curling during cooking. Rub the fish all over (inside cavity and exterior) with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Drizzle 1 tbs olive oil and the lemon juice over the fish and rub gently to distribute. Let rest 10 minutes at room temperature while you make the sauce.

Roast turbot

Place the turbot on a roasting tray or in an ovenproof skillet lightly brushed with 1 tbs olive oil. Roast in the preheated oven for 18–25 minutes depending on thickness (about 12–15 minutes per 500 g). The fish is done when the flesh around the head flakes easily and the internal temperature reaches around 55–60°C (130–140°F). Remove from oven and transfer the fish to a warmed platter; loosely tent with foil to keep warm while you finish the sauce.

Sweat aromatics

In a wide sauté pan over medium heat combine 4 tbs extra-virgin olive oil and 25 g unsalted butter. When butter has melted and oil shimmers, add the 3 thinly sliced garlic cloves and the minced shallot. Sauté gently for 2–3 minutes, stirring, until fragrant and the shallot is translucent but not browned.

Add paprikas

Remove the pan briefly from the heat and immediately stir in 1 tsp smoked paprika and 1/2 tsp sweet red paprika. Stir quickly to coat the aromatics—this prevents the paprika from burning and turning bitter.

Tomato and deglaze

Return the pan to low–medium heat, add the grated peeled tomato (or 80 g crushed canned tomato) and cook for 4–5 minutes until it loses its raw edge and the mixture thickens slightly. Pour in 60 ml dry white wine to deglaze, scraping any browned bits, and simmer for 1–2 minutes to burn off alcohol.

Finish sauce

Add 120 ml fish or vegetable stock and 1 bay leaf, bring to a gentle simmer and reduce for 5–7 minutes until the sauce is glossy and slightly reduced. Remove the bay leaf. Stir in 3 tbs chopped fresh parsley, 1 tsp sherry vinegar, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

Mount and keep warm

Off the heat, check the consistency: if desired, swirl in an extra tablespoon of olive oil or a small knob (10 g) of butter to give the sauce a silky finish. Keep the sauce warm over the lowest heat (or in a warm place) until the fish is ready to serve.

To serve, spoon a generous pool of the Bilbaína sauce onto a warmed serving platter. Gently place the roasted turbot on top of the sauce. Spoon additional sauce over the fish, taking care to distribute garlic and tomato pieces evenly. Garnish with lemon wedges and fresh parsley sprigs. Serve immediately, passing extra sauce at the table.