Turbot with Béarnaise butter - Rockfish Easy

Turbot with Béarnaise Butter


We know that one thing that can put people off eating more fish, is knowing what to do with it. Fish Easy solves that problem for you. Expertly filleted fish perfectly paired with a freshly made butter. All you need is a hot oven to create a fabulous seafood dish at home.

Turbot is a huge, majestic fish that our team at the quayside expertly fillet into our signature Turbot T-bones. It is perfectly matched here with the classic French flavours of tarragon, shallots, white wine vinegar and lemon in our Béarnaise Butter. 

Portion Size:
Min 250g
Serves 1
Skin on:
Can I freeze it?
Latin name:
Scophthalmus maximus
Fish, Milk, Sulphites
May contain:
Crustacean, mollusc, celery, nuts, eggs, mustard
Butter (MILK), Tarragon, Shallots, White Wine Vinegar (SULPHITES), Lemon Juice (SULPHITES), Salt
Shelf Life:
3 days


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Cooking techniques

Preheat your oven to 220˚C.

Drizzle a small amount of vegetable oil onto a tray/dish. Use the fish fillet to spread the oil out coating the fish and tray/dish. Alternatively a piece of baking parchment could be used instead of the oil. 

Cook for 13-14 minutes.

Add Butter on top of fish for 2 minutes in the oven.

Remove from oven, cover with a piece of foil & let the fish rest for 3 minutes.