INGREDIENTS: FOR 1 PERSON
whole turbot (scaled & gutted) 400-600 gm x 2
lemon zest 2
peeled garlic 2 cloves
thyme leaves 10 gm
flakey sea salt 2 tsp
oil from a tin of anchovies 50 ml
extra virgin olive oil 150 ml
capers 2 tsp
chopped parsley 10g
Make the oil for roasting the fish by combining the garlic, lemon zest, thyme, and sea salt in a
motor and beating it up roughly with a pestle. Next add in the oil from the anchovies followed by olive oil and give everything a good stir.
Allow the oil to infuse for an hour before you cook the fish. Pre-heat your oven to 150c / 300f
Place the turbot in a large roasting tray and pour over the oil massaging it into the fish. Place the fish into the
pre-heated oven and cook for approximately 45 minutes basting the fish in the oil every 10 to 15 minutes so it stays moist.
When the 45 minutes are up turn the oven off and allow the fish to rest and finish cooking in the residual heat.
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.
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 green salad.