James Strawbridge’s Cornish Turbot Parcel

James Strawbridge’s Cornish Turbot Parcel Portrait

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

Serves 2

Ingredients:

To serve:

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and serve at the table with some broccoli and Hollandaise sauce.
James Strawbridge’s Cornish Turbot Parcel Lower

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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.

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