Recipes>Fish Recipes
Whole Roast Turbot with Garlic, Rosemary, and Cherry Tomatoes
by Samuel & Samantha Clark from Moro Easy
Easy
Serves 6-8
Tender roast fish is topped with a garlic, chilli and rosemary sage with butterbeans and fresh parsley. Finish with a generous squeeze of lemon.
Discover more delicious Fish recipes
From simple suppers to dinner party winners
From the book
Moro Easy
Samuel & Samantha Clark
Moro Easy
120 recipes for quick lunches, simple suppers, and dinner parties
A celebration of Spanish and North African flavours, with easy to follow recipes
Simple, seasonal produce and simplified but impactful flavour pairings
Buy From
Introduction
This recipe was inspired by the Basque fish restaurants in Getaria. This dish has the wow factor – minimum effort with maximum reward. Great for a dinner party.
Tags
Ingredients
| 8 tbsp | olive oil + extra for drizzling |
|---|---|
| 1 x 1.5kg (for 6 people) or 2kg (for 8 people) | whole turbot or brill, gutted and frills trimmed |
| 200g | cherry tomatoes, halved |
| 1 tsp | fennel seeds |
| 6 | garlic cloves |
| 2 | bird’s eye chillies, crumbled |
| 3 tbsp | good-quality apple cider vinegar + pinch sugar |
| 1 x 400g tin | butter beans, drained |
| 2 tbsp | finely chopped flat-leaf parsley |
| pinch | paprika |
| lemon wedges, to serve |
Method
Preheat the oven to 200 ° C/400 ° F/gas 6.
Rub 2 tablespoons olive oil over the turbot and season generously with salt. Place the fish in a large roasting tin, scatter over the tomatoes, half the rosemary and the fennel seeds, drizzle with a little more olive oil, and sprinkle with salt and pepper. Place in the oven for 30–40 minutes. The turbot is cooked when the core temperature is about 55 ° C at its thickest part. Remove from the oven and leave to rest.
For the garlic sauce, heat the remaining olive oil over a medium heat in a medium saucepan and gently fry the garlic, chillies and remaining rosemary until the garlic is golden brown. Add the vinegar, the roast tomatoes and juices from the turbot, the butter beans and half the parsley, warm them through, then check for seasoning. Pour them over the fish and sprinkle over the remaining parsley and pinch of paprika.
Serve with lemon wedges.
Reviews
5 out of 5 stars
3 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Ingredients
Method
More Fish Recipes
View all
Mary Berry’s Skate Wing with Caper Sauce and Samphire
by Mary Berry from Mary 90: My Very Best Recipes
Roast Turbot and Clams with Chorizo Pigs in Blankets
by Emily Scott from Home Shores
More Roast Recipes
View all
Roast Turbot and Clams with Chorizo Pigs in Blankets
by Emily Scott from Home Shores
Potato, Camembert and Bacon Bake
by Amy Sheppard from Easy 10
More Sunday Roast Recipes
View all
Matt Tebbutt’s Speedy Goose Cassoulet
by Matt Tebbutt from Matt Tebbutt’s Pub Food
The Batch Lady’s Marinated Spatchcock Chicken
by Suzanne Mulholland from The Batch Lady Grab and Cook
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
