Wild turbot, a treat while visiting Rovinj, Croatia.
1. Cut a slit in the upper skin side 2 cm in and parallel to the fins. This stops the fish from curling up when the skin shrinks while cooking.
2. Sprinkle salt and drizzle olive oil on the fish, bake at 220˚C for 13 min (for a 1kg turbot), then open the oven door ajar and let it rest inside for another 10 minutes.
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