Roast turbot with fennel, tarragon and lemon

45 minutes


  • 1 turbot, approx. 1.5kg, gutted and scales removed
  • 2 fennel bulbs
  • 1 lemon
  • tarragon, a small bunch
  • 125ml of white wine
  • olive oil
  • salt
  • pepper


Preheat oven to 180°C/gas mark 4
Wash the fennel and trim away the green stalks. Finely slice using a sharp knife or mandoline and spread across a baking tray. Drizzle with olive oil and place in the oven for 10 minutes, turning halfway to help cook the fennel through and add a touch of caramelisation
Meanwhile, wash the turbot and pat dry with kitchen paper
Remove the tray from the oven, pour in the wine and scatter half of the tarragon sprigs over the top. Season well, then place the turbot on top of the fennel. Pick the remaining tarragon leaves from the stalks and scatter them over the fish. Finely slice the lemon, place over the turbot and drizzle with some more olive oil
Season well and roast in the oven for 30 minutes, until the flesh is just cooked through and starts to come away from the bone. A lovely, milky liquid should be oozing into the tray (don't forget to reserve for those potatoes). Serve immediately at the centre of the table with accompanying vegetables