Baked Whole Turbot with Caper Salsa Recipe

Serves/Makes: 6 servings

Ingredients:

  • 1 whole turbot (about 4 pounds), trimmed and gutted
  • Olive oil
  • Lemon wedges to serve
  • For Caper Salsa:

  • 1 sweet onion
  • Juice of 1 lemon
  • 2 tablespoons capers, rinsed and drained
  • 1 handful parsley, finely chopped
  • 2 tablespoons lemon thyme
  • 4 - 5 tablespoons extra-virgin olive oil
How to cook Baked Whole Turbot with Caper Salsa:
  • Heat the oven to 400°F (200°C). Place turbot in a large roasting tin and drizzle with oil. Season well and roast for 30-35 minutes, until just cooked.
  • Insert a knife into the thickest part of the meat near the bones and if it comes away from the bones easily it is cooked.
  • To make Caper Salsa, slice sweet onion very finely and place in a bowl with the lemon juice, capers, herbs, and olive oil. Season to taste.
  • Once the turbot is cooked, you can either pop it under the broiler to crisp the skin or remove the skin.
  • Serve the Baked Whole Turbot hot with caper salsa and lemon wedges.
Baked Whole Turbot with Caper Salsa recipe

Note(s):

The Baked Whole Turbot with Caper Salsa recipe very easy to cook and so good!

Hint(s):

You can use 2 whole turbots (about 2 pounds each) instead of one. In this case reduce the baking time from 35 minutes to 20 minutes.

This recipe for Baked Whole Turbot with Caper Salsa serves/makes: 6 servings

The Baked Whole Turbot with Caper Salsa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Turbot (more Turbot recipes)
Preparation Method: Baked (more Baked recipes)

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