Turbot on the bone with parsley, lemon and garlic dressing


First published in 2017
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  • 1 turbot, weighing 2-3kg, sliced into 180g tronchons
  • oil
  • salt

Parsley, lemon and garlic dressing

Baked leeks

Mashed potato

To serve

To make the dressing, blanch the parsley in boiling water, then immediately refresh in iced water
Add the blanched parsley and oil to a high-power blender, blitz for 3 minutes then transfer to a double-layered muslin cloth (or coffee filter) suspended over a jug. Leave to strain until all the clear oil has passed through
Finely chop the lemon zest and garlic until very smooth. Chop the rest of the parsley and set aside
Mix the lemon zest, garlic and lemon juice with the herb oil and set aside in the fridge until ready to serve
To prepare the leeks, blanch in salted boiling water for a few minutes. Refresh in iced water, drain and set aside
To make the mash, boil the potatoes then allow to steam and dry. Pass through a drum sieve then beat in the butter and milk until silky smooth. Season to taste and keep warm
Preheat the oven to 200°C/gas mark 6
Brush the turbot portions with oil, season with salt and bake in the oven for around 5 minutes. Drizzle the blanched leeks with a little oil and bake in the oven with the fish
Check if the turbot is ready by pushing the back of a spoon along the bone of the fish, if you feel resistance it needs a little longer in the oven
Leave the fish to rest for around 3 minutes, then peel away and discard the skins
To serve, add a spoonful of mashed potato to each plate and place the leeks to one side. Place the turbot on top of the mashed potato and drizzle the dressing around the plate. Garnish with chopped curly parsley and serve
First published in 2017
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