Livornese-style turbot



Doses for

4 people

tempo-preparazione new

30 minutes


  • Fillets of Turbot Menotrenta Frozen
  • 200gr of tomato puree
  • 4 tropea onions
  • 1 fresh chili pepper
  • 1 tablespoon capers
  • 2 tablespoons of taggiasca olives
  • 50gr brown sugar
  • 1 glass of red wine
  • rosemary
  • bay leaves
  • salt and pepper to taste.
  • q.b. extra virgin olive oil


Turbot fillets in tomato caper and bay leaf guazzetto with rosemary caramelized onions.

Take the onion, peel it, cut it into thin slices and wilt it with a tablespoon of olive oil in a pan. Add the tablespoon of capers, coarsely chopped fresh chili, and taggiasca olives. Stir well and let go for a few minutes.

At this point add the still-frozen turbot fillets, season with salt and pepper, and cook the fillets 2 minutes per side. Add the tomato puree, bay leaves, a little more salt and let it cook for 5-6 minutes.

Meanwhile, take the remaining three onions, peel and slice them not too thinly, chop the rosemary and add it to the onions. Pour everything into a large skillet and let it wilt, adjusting for salt and pepper. Deglaze with the glass of red wine and add the brown sugar. Stir well but gently so as not to flake the onions. When they are cooked, arrange them in a bowl that you will use to accompany the turbot.

Plate the turbot with tomato guazzetto,olives, capers and bay leaves and serve together with the caramelized onions piping hot!

On the table

rombo alla livornsese 2

In this recipe

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