Tray Roasted Turbot


Tray roasted turbot with tomato, red pepper, olives and potato

This recipe serves four people



  1. Place heavy based frying pan on a high heat.
  2. Season the turbot with salt and pepper and add some vegetable oil to the pan.
  3. Carefully place the fish into the pan and pan fry for three minutes (until golden) on one side. Place to one side on a plate.
  4. Use the same pan to make the sauce. Add a couple of tablespoons of olive oil to pan, sauté the shallots for two minutes with no colour, add the chopped cherry tomatoes, sauté until the tomatoes start to break down.
  5. Squeeze the juice from the lemon and season with salt and pepper, add the potatoes, olives, basil and place the fish on top of the sauce.
  6. Cook in a 180 degree oven for 10 minutes
  7. To plate – put some of the garnish and sauce on the plate, place the cooked turbot on top of and spoon more of the sauce over the fish and serve

Chef’s tips

  1. Ask your fish monger to fillet and skin the fillets for you
  2. This sauce/garnish works very well with all types of fish, lemon sole, Dover sole or salmon
  3. If you can get fresh peas use them but frozen peas work well too


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