Roasted Turbot in The Suffolk Garlic Butter

Roasted Turbot in The Suffolk Garlic Butter

Roasted Turbot in The Suffolk Garlic Butter

By: Herd Market

If you find yourself blessed with a pescatarian around your festive dinner table, fear not, for we have the most incredible whole roasted Turbot. Cooked in the famous Garlic and Parsley Butter from George Pell at the Suffolk, this dish can cook in your oven for 25 minutes while your cockerel is resting, adding lashings of butter at the end as a sauce to glaze the meat. Each of our Turbot will be landed by one our Netters fishing out of Brixham and Newlyn, then cleaned and prepared to be popped straight in the oven.

What you'll need:

  • 1x Netted Turbot
  • Salt
  • 1x Todoli Lemon
  • 150g Garlic Butter
  • Olive oil

 

Serves 4 people
Difficulty Novice
Novice
4
Cook Along
Directions
1.

Start by patting your turbot dry with kitchen paper. Make 5cm long incisions along the dark side of the fish then season both sides with salt.

2.

Preheat your oven to 190C. Line a baking tray with baking paper. Chop up your lemon into 4-5 pieces lengthwise and place in the tray to create a little bed for the turbot. Lay the turbot over, dark side facing up, then drizzle a little olive oil over the top.

3.

Place the tray in the oven and cook the turbot for 25 minutes. Slice up half of your butter into little discs and place over the top of the fish to melt over. Roast for a further 10 minutes.

4.

Remove the fish from the tray and place onto a serving plate. The meat should pull away from the bone. Serve each plate up with an extra disc of garlic butter and enjoy!