Alfie Turner filleting whole turbot to share out of a cast iron skillet.

Whole roast turbot with green and white vegetables

Serves:: 2
Prep Time:: 45 mins
Cook Time:: 25 mins

There was one day boat turbot on the market that morning, off the Twin Sisters, caught on gillnets, and you could see the difference next to everything else on the auction floor. Turbot has a reputation as the king of the sea, which makes people nervous, but it's honestly one of the most forgiving fish you can cook. Leave it on the bone and you've got margin for error. The veg sweats down under a cartouche, the wine reduces into it, and the whole thing goes in the oven together. It's the most home-kitchen-friendly of the three.

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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

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.

Notes

Alfie suggests serving with aioli to give the dish an extra lift. This dish also works great being cooked in our delicious béarnaise butter.

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Whole Turbot for Two - Frozen

Serves 2 - Min 525g

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Whole Turbot for one, trimmed and prepared

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Alfie Turner

Alfie trained as a chef in London institution Trullo in Islington before helping to open Four Boys Cafe alongside his brothers George and Hal. He now advises and helps to curate the weekly menu, changing with seasonality

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