Turbot Fillets with Traditional Balsamic Vinegar

A light and refined recipe that brings out the authentic flavour of turbot with just a few simple ingredients. Perfect for those who love delicate dishes enhanced by the unmistakable touch of Traditional Balsamic Vinegar of Modena.

Ingredients

• 4 turbot fillets
• 4 tablespoons extra virgin olive oil
• 1 glass dry white wine
• 1 garlic clove
• 1 bay leaf
• 1 tablespoon Traditional Balsamic Vinegar of Modena
• Salt to taste

Preparation

1. Place the turbot fillets in an ovenproof dish.
2. Drizzle with the extra virgin olive oil and white wine.
3. Add the peeled garlic clove and bay leaf, then season with a pinch of salt.
4. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until the fish is cooked through and tender.
5. Before serving, drizzle each fillet with Traditional Balsamic Vinegar of Modena to enhance its flavour with a unique and delicate note.

Serving Suggestions

Serve hot, accompanied by steamed seasonal vegetables or a fresh mixed salad. This recipe is ideal for an elegant dinner or a light yet flavourful lunch.

Acetaia Valeri’s Tip

For this recipe, we recommend using our Balsamic Vinegar of Modena, which, with its balanced sweetness and light woody note, will give your fish dishes an elegant touch and an unmistakable flavour.

Discover our Balsamic Vinegar of Modena here and let yourself be inspired by its endless possibilities in the kitchen.