( Psetta maxima )



Turbot burger

  • 1 large free egg beaten
  • 100g panko breadcrumbs
  • 4 skinless and boneless small turbot fillets
  • 2-3 tbsp of butter
  • 5 tbsp mayonnaise
  • 1 tbsp capers,chopped
  • 2 spring onions finely chopped
  • juice ½ lemon

Slow roast turbot with lemon and thyme

  • 1 whole turbot gutted and trimmed
  • the zest of 2 lemons (then peel and segment the flesh of 1 for use in the dressing later)
  • 2 peeled garlic cloves
  • 10g of thyme leaves
  • 2 tsp of flakey sea salt
  • 150 ml of extra virgin olive oil
  • 2 tsp of capers
  • 10g of chopped fresh parsley


  1. Make the tartar sauce: mix together all the ingredients and season to taste. Set aside
  2. Put the egg and breadcrumbs on separate plates. Dip the skinless fillet of turbot in the egg and finally roll in the breadcrumbs. Heat a pan
    to medium high. Add the butter to a non-stick frying pan and cook for 3-4 mins each side


  1. Combine the garlic, lemon zest, thyme, and sea salt in a motor and beating it up roughly with a pestle. Next add in the olive oil and give
    everything a good stir. Allow the oil to infuse for an hour before you cook the fish
  2. Pre heat your oven to 150°
  3. Cut an incision down the center of the fish at the back bone and around the side of each fillet. Do this on both sides of the fish. It helps it
    cook more evenly and allows the flavours to penetrate it's sweet flesh 
  4. Place your turbot in a large roasting tray and pour over the olive oil massaging it into the fish. Place the fish into the pre-heated oven and
    cook for approximately 45 mins basting the fish in the oil every 10 to 15 mins so it stays moist. When the 45 mins are up turn the
    oven off and allow the fish to rest and finish cooking in the residual heat
  5. While the fish is resting make the dressing by pouring off 100 ml of the oil from the fish and adding in the reserved lemon segments,
    capers, and freshly chopped parsley
  6. To serve the fish gently slid the fillets from each side of the fish and put them on warmed plates before spooning over the dressing. This
    whole roast turbot goes well with some new boiled potatoes and a salad