Whole roast turbot with green and white vegetables
- Serves:
- 2
- Prep Time:
- 45 mins
- Cook Time:
- 25 mins
- Share
Ingredients
1 whole turbot
2 shallots
1 fennel bulb
2 sticks celery
1 leek
1 bulb garlic
1 glass white wine
Olive oil
A few sprigs of thyme
2 shallots
1 fennel bulb
2 sticks celery
1 leek
1 bulb garlic
1 glass white wine
Olive oil
A few sprigs of thyme
Method
Salt the turbot and leave it out of the fridge for up to an hour before cooking.
Cut the vegetables into even-sized wedges so they cook at the same rate while holding their shape. This is especially important for the fennel – cut it into wedges, leaving the core attached so it stays intact during cooking. Leave the garlic cloves whole.
Heat a generous drizzle of olive oil in a large ovenproof pan and gently sweat the vegetables with the thyme. A cartouche (a circle of baking paper) is helpful here to keep everything cooking evenly. Be gentle—you want to soften the vegetables without breaking them up.
Once the vegetables are softened and slightly translucent, pour in the white wine. Lay the turbot on top and drizzle olive oil over the skin.
Bake at 180°C for around 15 minutes. The fish is ready when the skin peels away easily and the flesh comes away cleanly from the bone.
Bon appétit.
Featured products
Whole Turbot for Two - Frozen
Serves 2 - Min 525g
Whole (trimmed)
£29.95
Sent frozen
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Alfie Turner