• whole medium sized turbot (head removed and trimmed)
  • 1/4 tsp sea salt (smoked if you have it)
  • 1.5 tsp rosemary (leaves only)
  • 2 tsp thyme leaves (citrus thyme leaves work really well)
  • butter
  • 75 ml dry white wine
  • 1 lemon
  • for roast baby potatoes
  • 1.5 lb baby potatoes
  • olive oil
  • 3 garlic cloves
  • sea salt & pepper
  • 50 g grated parmesan chese
  • green beans (just a handfull)


  • Have the fishmonger prepare the Turbot by removing the head and outer trimmings. Preheat your oven to 220°C.
  • Place the Turbot- pale side down and score the skin diagonally with a knife. Take the fresh rosemary and thyme leaves and rub these along with the sea salt into the fish and sprinkle the remainder over the top. Place on a sheet of double layer tinfoil with the outer edges raised to prevent juices from running off.
  • Slice the lemon into 5-6 rounds and place in a preheated frying pan - allow 1-2 mins on each side until golden brown. This is really important as frying off the lemon will remove the harsh bitter flavour and result in a deep rich flavour. When lemon is nicely coloured pour in the wine and allow to reduce slightly- for about 1-2 minutes. Place lemon slices over the fish and pour liquid over the top. Finish with 4 dots of butter - each 1/2 tsp in size.
  • Place in the oven for 30-35 minutes
  • Slice baby potatoes in half into bitesize chunks- place in a bowl and generously drizzle olive oil on top. Roughly chop the garlic and add this to the potatoes. Roast for 15 minutes- turning them occasionally and remove. Sprinkle the grated parmesan cheese over the top and place back in the oven for 10 minutes until cooked and golden brown. The flavour of the parmesan cheese is so delicious with the delicate flavours of the thyme and the fish.
  • In a saucepan or steamer- cook the green beans for about 2 minutes- leaving a slight bite to them.
  • Remove the fish and potatoes from the oven. Place a portion of baby potatoes onto the side of each plate and place the turbot in the centre of the table for each person to help themselves.
  • Serve with green beans that have a knob of butter on top.


Remember - the fish is perfectly cooked when it falls away from the bone. Turbot is a flat fish so its so easy to remove from the carcass and there will be virtually no bones if your fishmonger has prepared it correctly. So important to use fresh herbs if you have them. They have a much more delicate flavour than the dried ones and will mean that you'll get flsh flavoured with herbs rather than just a taste of herbs!