Roasted Turbot with Tomato Concasse, Capers and Fresh Herbs

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


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


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