This roast turbot recipe is delicious and an easy dish to prepare and cook. The Dijon mustard and lemon dressing add some bright flavours that go very well with the fish.
About Turbot From Walter Purkis & Sons
Turbot is a large flatfish usually a flecked sandy colour (similar to a Brill or Sole). It is very popular in the UK and in limited supply which makes it a special treat at home or a more luxe option if you are eating out. It is found in the waters around the UK (North Atlantic) and in the Mediterranean Sea. There is some farming of Turbot in France and Spain. Check the labels in shop to see where we have sourced a particular fish.
The popularity of Turbot is for good reason. The meat is an attractive pure white, very tasty and has large flakes – a winning combination. Turbot is available all year as a whole fish or as fillets or steaks.
Prep time is 15 mins. Cooking time is 20+ minutes. Quantities below will be for four people.
Ingredients For Roast Turbot Fillet Recipe
4 x 170g turbot fillets
2 lemons, juiced
4 tbsp Dijon mustard
8 tbsp olive oil
30g fresh parsley, finely chopped
8 King Edward or Maris Piper potatoes, washed and thinly sliced
Salt and pepper, to taste
Mixed leaf salad, to serve
Lemon wedges, to serve
Cooking Method For Turbot With Mustard Dressing
Preheat the oven to 220º, or 180º fan.
Gently par boil your potato slices in plenty of water – keep a close eye so they do not start to crumble. In a bowl, mix together the lemon juice, olive oil, chopped parsley and a pinch of salt and pepper.
Place the sliced potatoes in a layer covering the base of an oven-proof dish. Drizzle with half of the dressing and season well with salt and pepper.
Place the turbot fillets on top of the potatoes (skin side up) and coat all over with the rest of the dressing.
Cook in the oven for about 20-25 minutes, or until the fish is cooked through and the potatoes are tender. Note that thicker fillets will take a bit longer than thin so start checking after 10 minutes
Serve right away with a fresh side salad and lemon wedges.
You can find more turbot on our blog here >>
This fishcake recipe and image credits are from Seafish. More recipes on the Love Seafood website.
