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Turbot is a sandy-coloured flatfish which is much sought-after. It has great flavour and firm, white flesh. It is easy to cook as the flesh holds together and retains plenty of moisture during cooking. It goes down a treat whether you cook it by roasting, steaming, frying, grilling, or barbecuing. In this recipe, I suggest roasting the whole fish in a buttery sauce enriched with the unrivalled sweetness of cherry tomatoes and the succulence of samphire.
This recipe will also work well with brill or plaice.
Ingredients
- 1 kg whole turbot, gutted and descaled
- 3 garlic cloves, pureed
- Leaves of a small bunch of thyme
- 500g cheery tomatoes, halved
- 3 bay leaves
- 50ml white wine
- 50g unsalted butter, cut into small cubes
- 150g samphire
Instructions
- Preheat an oven to 200°C.
- Massage some oil into the fish and place it in a large roasting tray. Season with salt and pepper, and dot the fish all over with the butter cubes.
- Mix the tomatoes with garlic puree, thyme, bay leaves and some oil. Season with salt and pepper. Scatter the mixture all over and around the fish. Pour the wine into the tray.
- Roast the fish for about 25 mins until it is cooked and the tomatoes are blistered. Insert a meat thermometer into the fish if you have one. The internal temperature should reach 55-60°C when it is cooked.
- While the fish is being cooked, rinse the samphire thoroughly and trim off any tough ends. Bring a saucepan of water to the boil, and then reduce the heat to a simmer. Blanch the samphire for 2 minutes. Rinse with cold water to stop the cooking and drain well.
- Transfer the fish to a dish when it is cooked.
- Add the cooked samphire into the buttery roasting juice in the roasting tray. Mix well. Heat the sauce very briefly over the stove to warm up the samphire. Adjust the seasoning with salt. Pour the mixture over the fish.
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