Roasted Turbot Recipe with New Potatoes, Summer Greens and Capers

Whole roast turbot (on the bone) with capers, new potatoes, samphire, asparagus and peas.

Roasted Turbot Recipe with New Potatoes, Summer Greens and Capers

A complete meal starring whole roasted small turbot cooked with capers, vermouth and butter; served with new potatoes, samphire, asparagus, peas and sugar snap peas cooked in more butter... what's not to love?

Course Main Course

Cuisine Modern British

Keyword Baked Turbot, Roast Turbot, Roast whole baby turbot

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 859kcal

Author Brian Jones

Ingredients

For the Turbot:

2 Whole Baby Turbot Around 750g Total
50 ml Dry Vermouth 3 tablespoon + 1 Tsp
35 g Butter 2 Tbsp
50 g Capers ¼ Cup
6-8 Sage Leaves
¼ teaspoon Salt

For the Potatoes and Veggies:

350 g New Potatoes 2 Cups
100 g Sugar Snap Peas 1 Cup
5-6 Thin Asparagus Spears
75 g Peas ¾ Cup
100 g Samphire 1 Cup
35 g Butter 2 Tbsp
35 ml Dry Vermouth 2 tablespoon + 1 Tsp
1 Pinch Coarse Sea Salt Plus, extra to boil the potatoes.

Instructions

Begin by bringing a 20cm (8") saucepan of well-salted water to a boil. I use 1½ teaspoons in a pan this size.
Whilst the water is coming to a boil, begin to prepare the turbot (keeping an eye on the water, see next step).
Cut the fins from the side of the turbot, and you can remove the head if you wish. I never do this.
Feel down the centre of the fish, from the head to the tail. You will find a bone; using a sharp knife, cut along both sides of this bone. Then flip the fish over and repeat this process.
Then, along the side of the fish, make a shallow incision along the side of the fillet.
Once the water comes to a boil, cut the new potatoes into bite-sized pieces and cook them in the boiling water for 12-15 minutes or until very nearly cooked. Return to preparing the fish whilst this happens.
Then drain the potatoes and set them aside.
If you are using frozen peas, defrost them by running cold water over them.
Cut the sugar snap peas in half (at a 45° angle) and trim them of any woody bits.
Cut the spears from the asparagus and chop the stalks into 1cm (just under ½") lengths, discarding any woody parts.
Shred the sage leaves as finely as you can.
Heat a 15cm (6") saucepan over a high heat and add the vermouth, reduce this by half, then reduce the heat to medium.
Throw in the butter, sage, capers and salt into the vermouth and whisk until combined.
Place the prepared fish into a large baking tray and pour over the caper, vermouth and butter mix.
Bake in a preheated oven (180°C or 350°F) and cook for 10-12 minutes. You are looking for an internal temperature of around 52-53°C or 125-127°F.
Heat a 30cm (12") frying pan over a medium-high heat, and when it is hot, add the butter for the vegetable mix.
When the butter begins to foam, add the potatoes and cook for 4-5 minutes, tossing until they start to become a little golden.
Add the sugar snap peas and chopped asparagus and cook for another minute.
Toss in the peas and samphire, season with a generous pinch of sea salt.
Pour in the vermouth for the vegetable mix, toss to combine, add a lid and remove the pan from the heat.
Set aside until the fish is cooked, which should be another minute or two, then serve.

Notes

You can skip steps 1-3 if you wish. They help the fish cook more evenly and also make it easier for the diner to remove the skin from the turbot, which is unpleasant to eat.

Nutrition