Fillet of Turbot with Tomato and Black Olive Vinaigrette

Make a hearty and delicious meal of turbot and potatoes.


  • 175 g turbot (x4)
  • 1 tblsp olive oil
  • for the vinaigrette
  • 50 ml extra virgin olive oil
  • 1 lemon (juice only)
  • 1 plum tomato (seeded and cut into strips)
  • 8 black olives cut into strips
  • 12 caper berries
  • small bunch flat leaf parsley
  • salt and black pepper
  • for the potato
  • 4 medium potatoes
  • 4 strips of bacon (cut in 2)
  • 4 anchovy fillets
  • 4 large sage leaves


  1. Pre-heat the oven to 180º / Gas 4.
  2. For the potato, remove the centre with an apple-corer.
  3. Place an anchovy fillet on a sage leaf on one piece of bacon, roll it up tight and stuff this into the centre of the potato.
  4. Wrap the rest of the bacon slice over the potato and wrap in tinfoil, bake in a pre-heated oven for 20-30 minutes.
  5. Pan-fry the turbot in some olive oil, skin-side down for 2 minutes until golden and crisp. Flip over and cook for a further 2 minutes.
  6. Make the sauce by heating the oil, lemon juice, tomatoes, olives and capers together gently. Sprinkle with the herbs and season to taste.
  7. Serve the turbot with a little of the caper vinaigrette and the potato on the side.


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