Turbot cooked over potatoes and peas recipe 1 green pepper, thinly sliced, seeds removed 800g peas in the pod ¼ bottle of white wine (perhaps albariño) 1 scant tsp hot or sweet paprika Preheat the oven to 200C/400F/Gas 6. Boil a large pan of salted water. Pod and briefly boil the peas in the water, then remove with a slotted spoon. Peel the potatoes and cut them into long, 1cm-thick slices. Boil them gently for about 10 minutes until they are just cooked. Place the potatoes in a tray, add the thinly sliced green pepper and place the fish on top, then season well with salt and drizzle with olive oil. Bake for 10 minutes and then add the ba y leaves, white wine and peas to the tray and return to the oven. Cook for another 10 minutes or until the fish flakes easily from the bone. Sprinkle with paprika when you serve.