Turbot a La Donostiarra

Ingredients

Turbot fish

1 whole, cleaned and scaled (about 2-3 lbs)

Salt

to taste

Olive oil

4 tablespoons, divided

Garlic

4 cloves, minced

Fresh parsley

1 cup, finely chopped

White wine

1/2 cup

Instructions

1. Begin by cleaning the turbot fish thoroughly under cold water and pat it dry with paper towels. Season both sides generously with salt.
2. In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 2 minutes. Be careful not to burn the garlic.
3. Stir in the chopped parsley and cook for an additional minute, allowing the flavors to meld.
4. Pour the white wine into the pan and let it simmer for about 3-5 minutes, or until the alcohol has evaporated and the mixture has slightly thickened. Remove from heat and set aside.
5. Preheat your grill to medium-high heat. Brush the grill grates with the remaining olive oil to prevent sticking.
6. Place the turbot on the grill, skin side down, and cook for approximately 10 minutes. Carefully flip the fish using a spatula and grill for another 10 minutes, or until the fish is opaque and flakes easily with a fork.
7. Once cooked, transfer the turbot to a serving platter and generously pour the garlic and parsley sauce over the top.
8. Serve immediately, garnished with additional parsley if desired.