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


  • Pre-heat the oven to 180º / Gas 4.
  • For the potato, remove the centre with an apple-corer.
  • 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.
  • Wrap the rest of the bacon slice over the potato and wrap in tinfoil, bake in a pre-heated oven for 20-30 minutes.
  • 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.
  • Make the sauce by heating the oil, lemon juice, tomatoes, olives and capers together gently. Sprinkle with the herbs and season to taste.
  • Serve the turbot with a little of the caper vinaigrette and the potato on the side.

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