Turbot

Description

Turbot is a large sandy-coloured flatfish which is prized for its firm white flesh and subtle flavour. It is one of the most readily consumed flatfish in the UK and for good reason. One fish provides four decent-sized fillets and though not cheap, Turbot makes a delicious treat.
Roasting turbot whole, steaming, poaching, or baking fillets wrapped in foil are the best ways to cook this fish.

Cooking turbot whole with the bones is always preferable as it adds flavour to the fish. Make sure you baste the fish with pan juices a couple of times during cooking to keep it moist.
Preheat the oven to 180°C and place the turbot into a large baking tray. Drizzle over some olive oil, lemon juice, and plenty of seasoning. Roast in the oven for 30-35 minutes until the flesh has turned opaque and flakes from the bone when tested at the thickest part of the fish. Cover with tin foil halfway through cooking if the turbot is starting to dry out. Good with new potatoes and runner beans.

Fillet: Pre-heat the oven to 190C. Place 2 fillets on a large piece of foil in an oven-proof dish, dot with butter, season with a little salt and lots of black pepper, scatter with thyme and finely chopped rosemary needles and add the juice of 1 lemon. Wrap the foil loosely and crunch the ends to keep the juice in. Put the dish in the oven and cook for 25 minutes.