1 x whole turbot
1 x lemon (halved)
1kg x new potatoes
30g x thinly slice salted butter
200g x cubed salted butter
80ml x white wine
1 x tbsp chopped dill
1 x tbsp chopped parsley
Salt and pepper

  • pre heat your oven 200*c
  • line a large baking tray with parchment paper
  • place your turbot on the tray and sprinkle with sea salt
  • evenly lay the sliced butter over the top
  • put both halves of the lemon on the tray with the turbot
  • place on the middle shelf of the oven and cook for 15/20 minutes
  • in a large saucepan add your potatoes and cover with water
  • bring to the boil and cook for about 10/15 minutes
  • drain the water from the potatoes
  • remove the turbot from the oven and carefully slide onto a large board, keeping it on the parchment paper
  • using a fish knife or pallet knife gently scrape back the skin
  • squeeze your baked lemons over the turbot
  • add your hot cooked potatoes to the board with the turbot
  • In a small pan add your wine
  • reduce by half
  • add the cubed butter
  • remove from the heat while continuously stirring
  • add your chopped dill and parsley
  • pour over the turbot and potatoes and serve

Perfect middle of the table dish for sharing