First, we preheat the oven to 170C with heat above and below.

Later, we wash and cut the potatoes into fine slices, we remove the excess water with towel paper and we put them in an oven tray.

The next step is to add a splash of olive oil, try to add it evenly so that all of the potatoes bake with the same quantity.

We take the potatoes to the preheated oven and we bake them for 30 to 40 minutes at 170C, but making sure they don’t get golden yet.

Meanwhile, we make a dressing with the crushed garlic, the white wine, the olive oil, the parsley or the fine herbs, the salt and the better. Mix them well and crush.

Wash the turbot a lot of cold water, drain it and let it dry so it doesn’t have an excess of water. Also, add some longitudinal cuts on both sides.

Add the dressing to its entirety and we add a little to the potatoes too which should be ready.

We put the turbot on top of the potatoes in the tray and we put it back in the oven at 180C for 30 minutes until it turns golden on its edges and you don’t see liquid on the insides of the cuts that we made earlier.

After this time, we turn off the oven, take out the tray, and we serve accompanied with baked potatoes, vegetables, or some type of sauce if you would prefer.