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