Rodaballo a la gallega

Rodaballo a la gallega is a traditional fish dish originating from Galicia. It's usually made with a combination of turbot, white wine, onions, carrots, leeks, potatoes, parsley, peppercorns, and salt. The fish and vegetables are boiled until tender, and the turbot is then cut lengthwise and arranged on a plate with the boiled vegetables. Just before serving, the dish is covered with a sauce consisting of garlic, olive oil, onions, bay leaves, pimentón, lemon juice, and salt.