Cornish turbot is a delicious flatfish with a firm texture and distinctive flavour. It works brilliantly with lemon, fennel and garlic butter in James’ recipe. Add a splash of wine you have at home, or add a bottle of our gorgeous British white wine.
- 2 turbot fillets
- 85g garlic and herb butter, sliced
- 1 lemon, sliced
- 1 bulb of fennel, sliced
- 1 tbsp chopped fresh flat leaf parsley
- 1 tbsp chopped fresh coriander
- Handful of samphire
- A splash of British white wine
- Broccoli florets, steamed
- 2 tbsp Hollandaise sauce
- Preheat your oven to 180˚C. Place a square of baking parchment on a sheet of tinfoil and layer with an aromatic trivet made from sliced fennel and a few slices of lemon. Place your turbot on top of this.
- Add a sprinkle of samphire, chopped coriander and parsley, along with a few slices of garlic butter. Finish with a pinch of salt and a glug of white wine.
- Seal the parcel by folding up like a present and crimping the tinfoil closed along the length. Repeat for the second fillet and transfer to a baking tray. Roast in the oven for 12-14 mins.
- Remove from the oven and serve at the table with some broccoli and Hollandaise sauce.