Roger's Recipes
Crawfords Butchers (020 8422 4922)
39 Oldfields Circus, Northolt UB5 4RR (map)
Opening hours
Monday-Friday: 8am – 7pm
Saturday: 8am – 6pm
Sunday: 10am – 4pm
Baked Turbot with Lemon and Herbs
Turbot is by far my favorite fish. It's the best fish for Fish & Chips, but I also like to roast it. You really don't want to do too much to this fish.
When buying, you want shiny skin, bright eyes and bright red gills. Fresh fish smells of the sea, not fishy.
This will easily feed 4
You will need
2 unwaxed lemons, sliced into rounds
2 tablespoons extra virgin olive oil
1 whole turbot, (1.5-2kg), gutted
sea salt and freshly ground black pepper
1 tablespoon fresh thyme, leaves only
2 sprigs rosemary, needles only, finely chopped
150ml dry vermouth or dry sherry
30g unsalted butter
It's this easy
Preheat the oven to 220ºC/Gas 7
Heat a non-stick frying pan over a medium-high heat. Brush the lemon slices with the olive oil then sear in the pan for 1-2 minutes on each side until golden-brown. Set aside
Diagonally score the skin through to the flesh on both sides of the turbot, at 4cm intervals
Season the slits well with salt and pepper, then stuff each slit with a pinch of thyme and rosemary
Lay the fish, pale-side down, in a roasting pan. Pour over the vermouth, cover with the lemon slices and dot with the butter
Roast in the oven for 25-30 minutes or until the flesh is opaque and just cooked (it should come away from the bone easily)
Serve with steamed potatoes and broccoli