Turbot T-Bone

£17.95
£17.95

Only premium fish is selected

Prepared within hours of being landed

Sent direct from the quayside

Turbot T-Bone specs

Portion Size:
Min 200g
Serves:
Serves 1
Skin on:
Yes
Bones:
Yes
Can I freeze it?
Yes
Latin name:
Scophthalmus maximus
Allergen:
Fish
May contain:
Crustacean, Mollusc

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

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

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

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Turbot T-Bone Recipes

Fillet of Rockfish turbot with wild Atlantic prawns
Fillet of turbot with wild Atlantic prawns
Rockfish turbot sharer filleted onto 2 plates
Turbot to share with béarnaise butter

About Turbot T-Bone

A huge, majestic fish the Turbot is often called the king of fish and is the larger cousin of the brill. Turbot flesh is firm, juicy and lives up to its regal reputation. 

Our T-bones are expertly cut from large fish who’ve had time to breed and to develop wonderfully flavoursome flesh. We split the fish down the middle and then cut them from the backbone to the edge, forming a T that has plenty of flesh, and an incredible rich membrane that becomes soft and bastes the fish while it cooks. Roast them in the oven for the ultimate in seafood luxury.


Turbot T-Bone

Why is Rockfish fish so fresh?

At Rockfish, we pride ourselves on delivering the freshest fish you can find. Our location right on the quayside means we’re just steps away from the day’s catch. This proximity allows us to inspect and select only the finest quality fish, ensuring that what reaches your plate is nothing short of exceptional. From the moment the fish is landed, it takes just a short 17-meter journey to our dedicated fishmonger unit, where it’s expertly prepared within hours.

How is the fish prepared?

To maintain peak freshness, we portion and vacuum-pack every piece of seafood on the same day it’s landed. This keeps the fish in pristine condition, clean, and easy to handle for cooking. Whether it’s destined for our restaurants or your home, you can trust that Rockfish fish is as fresh as it gets - straight from the sea to your table in record time.

Turbot T-bone portion from Rockfish

How does my fish arrive?

Your fish portions are individually vac packed which keeps the fish pristine, easy to handle, and completely odour-free, making unpacking and storing a breeze. All of the fish clearly identifies the boat that caught it giving full traceability and links you to cooking instructions.

OSM seafood delivery contents

Sustainable packaging

We also take pride in our sustainable packaging. Our delivery boxes are made from recycled plastics, offering strength and excellent insulation to keep your seafood perfectly chilled throughout its journey to your home. Our boxes are so good your order will stay cold for up to 48 hours which is much longer than your order will take to arrive to you.

You can even return your box to us, and we’ll work with our recycling partner to transform it into outdoor furniture - creating a sustainable loop for your order.

Stay informed

Our fish market changes daily, reflecting the freshest catch straight from the boats landing in Brixham. Stay in the know by joining our mailing list for daily catch updates, plus the latest news and exclusive offers.

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Freshness guarantee

We stand by the quality of our seafood with a Freshness Guarantee. If you’re not completely satisfied with the freshness of your fish, we’ll refund your purchase - no questions asked

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