Market Pick - Turbot 1.4 kg
Only premium fish is selected
Prepared within hours of being landed
Sent direct from the quayside
Market Pick - Turbot 1.4 kg specs
Market Pick - Turbot 1.4 kg specs
- Portion Size:
- 1.4kg Turbot
- Serves:
- Serves 4
- Skin on:
- Yes
- Bones:
- Yes
- Can I freeze it?
- Yes
- Latin name:
- Scophthalmus maximus
- Allergen:
- Fish
- May contain:
- Crustacean, Mollusc
Cooking instructions
Cooking instructions
Paperbag
HOW TO: A great way to cook fish is 'en papillote' aka in an oven bag. You can make a bag yourself very easily from a piece of greaseproof or parchment paper. Cut a piece of paper that is about 4 times larger than your fish. Fold it in half. Fold two of the open edges of the paper into the centre a few times leaving one edge open. Then all you have to do is pop your fish into the bag, fold in the final edge and make sure the corners are sealed.
Once you've got the hang of making the bags it is a super easy way to cook fish, especially fillet portions like hake or sea bass. It’s a fool proof method as the fish steams as it bakes and means you can add any flavours and liquids you like (or use a spoonful of one of our butters).
Preheat the oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 create your oven bag and pop your fish, and any flavourings into it. Place the bag on a roasting tray - a hake or sea bass fillet should be ready in 15 minutes, a t-bone such as brill, turbot or plaice will need 25 minutes.
To serve either let your guests open the bag at the table, or simply cut open the bag and empty the fish and the cooking juices straight onto a plate.
T-Bone
HOW TO: Just like a beef steak, a T-bone is a prime cut taken from the biggest flat fish like brill, turbot and plaice. These fish have developed muscle and fat (and fish fat is really flavoursome as well as being healthy) and both the top and bottom fillet are on one bone. The white skin on a flatfish is soft, gelatinous and packed with flavour. The dark skin on Brill, Turbot and Plaice isn’t to everyone’s taste but we leave it on because a) you might not agree with me and b) it bastes the fish in lovely juices, stops it drying when roasting and is easily removed before serving.
To cook your T-bone preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7 . Place a piece of parchment for each fish onto a roasting tray. There’s no need to season here as the skin will be removed before serving. Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin. To make a tasty instant sauce, add the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.
Delivery
Delivery
Order by 2pm Monday–Thursday or 12pm Friday for next-day seafood delivery to your door.
Minimum spend:
£18 (Tinned/Books)
£30 (Fresh or Frozen Fish)
Delivery rates:
Orders under £49.99 – £6.50
£50–£84.99 – £3.50
£85+ – Free
Royal Mail (Tinned & Books only): £3.50 delivery / Free over £85
Isle of Wight (selected areas): £10
You can select a future delivery date for non-fresh orders, and Pre-12 delivery is available at checkout.
DPD delivers UK Mainland only, excluding the Scottish Highlands and Islands.
Click and collect
With Click & Collect, you can order the day’s freshest seafood online and collect it for free from your nearest Rockfish restaurant. Your order will be carefully portioned, vacuum-packed, and stored in our temperature-controlled boxes, ready for you at your chosen time. It’s a simple way to enjoy market-fresh fish at home, with no delivery charge — and every collection also comes with a 10% off dining voucher to use in the restaurant.
Reviews
Reviews
Freshness guarantee
Freshness guarantee
We’re dedicated to delivering only the finest premium seafood - so fresh, it sets a new standard, even with our frozen fish. Your satisfaction is our priority, which is why we offer a money-back guarantee if you’re not happy with your order.
Wild caught
Raw
Market Pick - Turbot 1.4 kg Recipes
About Market Pick - Turbot 1.4 kg
Brixham market is a gem of a place full of fantastic fresh fish. Today they had some incredible Turbot, that caught Mitch’s eye.
We bought this 1.4kg fish which the team have trimmed and left whole, creating an incredible centre piece for your table which is incredible roasted whole or over fire. This fish will serve 4.
Perfect if you’re having friends over for dinner, or want to stock your freezer, order now for delivery to your door.
Market Pick - Turbot 1.4 kg
How is the fish prepared?
How does my fish arrive?
Sustainable packaging
Stay informed
A steady market this morning after a big start to the week. Dover sole is still showing well and worth taking advantage of at that price. The black bream is a good fish to cook simply, and there are some nice turbot about too if you’re looking for something a bit more special.
The Chalkstream trout is always a good option and there’s enough choice across the market to keep things interesting without it feeling too crowded. With around 2,500 portions across 22 species, it’s a good, balanced Tuesday to pick from. Eat better fish.
Carpe piscem!
