Clodagh catches and cooks her own Turbot for her series.


  • for the sauce:
  • 1 large beef tomato (de-seeded)
  • chopped fennel, parsley, chervil and chives
  • 2 tblsp baby capers drained
  • 50 g salted butter
  • 1/2 juice of lemon
  • for the turbot:
  • 1 fresh fillet of turbot
  • 50 g salted butter
  • pinch of salt
  • cracked black pepper (ground from pepper mill)
  • olive oil


  • Heat large pan to medium heat.
  • Coat pan with olive oil.
  • Season the pan well with salt and pepper.
  • Gently lay the fish on the pan.
  • Cook for 2-3 minutes, add small amount of butter.
  • Cook for a further 2 minutes and check the colour: the fish should become golden.
  • Turn the fish and place in the oven at 180°c for a further 4 minutes.
  • Remove and leave to rest.
  • For the Sauce:
  • Heat up a small pan, add baby capers, then the butter.
  • When butter is melted add the tomato, salt and pepper.
  • Then add the freshly chopped herbs and finish the sauce with a squeeze of lemon.
  • Finally, coat the fish with the sauce and serve.

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