Turbot to share with béarnaise butter
- Serves:
- 2-4
- Prep Time:
- 1 mins
- Cook Time:
- 20 mins
- Share
Ingredients
1 whole turbot (large enough to serve 2–4 people)
4–5 tbsp béarnaise butter
Salt for seasoning
4–5 tbsp béarnaise butter
Salt for seasoning
Method
Preheat your oven to 200–250°C (400–480°F).
Place the turbot on a baking tray lined with greaseproof paper and season lightly with salt.
Roast the turbot in the preheated oven for 12 minutes.
Remove the tray from the oven and generously spoon large scoops of béarnaise butter over the fish.
Return the tray to the oven and roast for an additional 8 minutes, allowing the butter to melt and infuse into the fish.
Remove the turbot from the oven and, using a sharp knife, make a cut down the center of the fish, from head to tail. With two spoons, carefully lift and plate the two fillets from the top of the fish. This will reveal the main bone structure. Lift out the main bone structure, along with any finer bones around the edges or "frill" of the fish. Plate the remaining two halves of the fish, ensuring the fillets are free of bones.
Serve the turbot immediately, perhaps with crusty bread or roasted vegetables to complement the butter. Perfect for sharing!
Featured products
Whole Turbot for Two - Frozen
Serves 2 - Min 525g
Whole (trimmed)
£29.95
Sent frozen
Béarnaise Butter
£3.75
Mitch Tonks