Onshore turbot are sustainable, but the ones that have been trawled for are not – so when buying, check where they’ve come from. A turbot is a big old flat fish. I always think they are extraordinary things, with their two eyes on the top of their bodies and their mouths which drag along the sea bed, just wallowing around down there. I don’t know, but I can’t imagine they really swim around with the agility of a sardine or mackerel, but they are equal to these little fish in how delicious they can be.
I cooked this beast on the bone as this helps to add a bit more flavour to its flesh. I simply wrapped it up in foil and baked. The flesh is slightly meatier than a sole, but still on the more delicate side. Here’s my recipe, I forgot to weigh my turbot, but I’d guess it was around 800g and it served three people.
for the turbot: handful of dill (chopped), one lemon (half sliced), splash white wine, pinch chilli flakes, salt and pepper
to serve: 300g asparagus, sherry vinegar, olive oil, knob of butter, 100g rocket and some crusty bread or new potatoes
Preheat the oven to 200c. Lay out one sheet of foil on a baking sheet, add the slices of lemon and half the dill. Place the Turbot on top, season with salt, pepper and chilli flakes, squeeze over the rest of the lemon juice and pour over a little wine.
Place another sheet of foil on top and seal tightly around the edges. Place in the oven for 25-30 minutes. Remove and let sit while you fry the asparagus in oil and butter with a splash of sherry vinegar. Season with salt, pepper and chilli flakes and serve with the turbot along with some lemon wedges.