James Strawbridge’s Cornish Turbot Parcel
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
- 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.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.
More recipes from James
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