Oven-Roasted Whole Turbot

• One whole turbot or flounder, about 3 pounds
• 10 small Yukon Gold potatoes (about 1 1/2 pounds)
• 2 medium yellow onions, peeled and quartered through the core
• 1/4 cup extra-virgin olive oil, plus more for drizzling over the cooked turbot
• Salt
• Freshly ground black pepper
• 4 sprigs fresh rosemary

1. Clean the turbot, cut off the head, and peel off the dark skin, but leave the tails, fins, and white skin intact.
2. (Or ask your fishmonger to do this for you.)
3. Heat a large saucepan of salted water to the boil.
4. Peel the potatoes, cut them in half, and cut the halves into 1-inch wedges.
5. Cook the wedges in the boiling water until starting to soften, about 5 minutes.
6. Drain the potatoes and toss them in a bowl with the onions and 2 tablespoons olive oil.
7. Season with salt and pepper and toss again.
8. Preheat the oven to 425 F. Choose a wide roasting pan large enough to hold the whole turbot, potatoes, and onions in a single layer.
9. Season the turbot generously with salt and pepper and brush the bottom of the roasting pan with the remaining olive oil.
10. Place the turbot skin side down in the center of the pan, and arrange the potatoes and onions around the turbot.
11. Distribute the rosemary evenly around the pan.
12. Roast until the fish is opaque at the thickest part and the potatoes are golden brown, about 30 minutes.
13. To make sure the potatoes and onions cook and brown evenly, remove the pan from the oven and turn the potatoes and onions.
14. To serve, divide the fish into four fillets as follows: Run a small knife along the center of the top fillet down to the bone, following the dark line that runs along the center of the top of the fish.
15. Wiggle the knife along the cut to separate the top half of the fish into two fillets.
16. Slide a small metal spatula between the top fillets and the bone and transfer them to a warm platter.
17. Check the fillets; they should be relatively bone-free.
18. You are now left with the bottom fillet, entirely covered by the skeleton.
19. You can remove most of the bones in one piece if you lift gently, starting at the tail end.
20. Scrape any remaining bones from the fillets with a spoon, paying special attention to the bones around the edges.
21. Divide the bottom half of the fish into two fillets, as you did the top half.
22. Transfer them to the platterwith or without the skinand flank all the fillets with the roasted potatoes and onions.
23. Drizzle the fish and vegetables with extra-virgin olive oil and serve immediately.

flounder, potatoes, yellow onions, extravirgin olive oil, salt, freshly ground black pepper, rosemary

Taken from www.epicurious.com/recipes/food/views/oven-roasted-whole-turbot-375203 (may not work)