Rodaballo “a la Plancha” – a Recipe

During this time of year the markets here in Palma are filled with the latest catch of the day – fish and seafood never taste better! Today I went to Mercat de L’Olivar to find Rodaballo (turbot). I just love grilled white fish – and the recipe below is one of my absolute favorites. It is easily made and the salty fish combined with the sweetness from the salad is perfect for hot summer days.

Rodaballo “a la Plancha”

Serve with a chilled dry white wine!
Serve with a chilled dry white wine!

This is what you need (for 4 people):

Rodaballo or turbot of 2 kilograms (ask in the market if you would like help to remove the head and parts unnecessary for serving)

100 grams of butter

a large bundle of fresh parsley (more than you think)
Sea salt
Chili flakes (fresh chili can be hard to find in Spain during summer – not sure why – so unless you want to buy a whole bine from Mallorca Delicatessen for example – you have to use the dried flakes. All though, if you have fresh chili, use it, just chop it fine and remove the cores before sprinkling it on the fish)

Clean the fish and put it in an ovenproof pan.

Rub it all over with butter and season it with salt, pepper, chili flakes and a lot of fresh parsley. Put the fish in the oven on 100 degrees Celsius for 60 minutes (the fish can be grilled as well – in aluminum foil – all though, making it it the oven is slightly easier). The lower degrees and the longer you leave the fish in the oven, the better it will taste.

Sallad with mango & salted almonds

This is what you need (for 4 people):

1 head of rose lettuce (any lettuce is fine, I like this mostly cause it is beautiful to look at)
1 mango
1 avocado
1 Spanish zucchini (regular zucchini works just as fine – just peel it if you do not like the texture of the peel)
100 grams of Feta cheese
50 grams of almonds
Sea Salt
Olive oil

Mango sallad

Cut the fruits and vegetables and put in a beautiful bowl – sprinkle over feta cheese and chopped salted almonds. Serve with olive oil, salt and fresh black pepper.

Serve the turbot straight from the grill with a fresh parsley & sea salt butter for greatest taste – the sweetness of the mango and the texture from the almonds make the dish complete!


You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *