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Add a photoServings: 2
Ingredients
- 1 whl young turbot on the bone (prepared weight about 600g 700g): ask your fishmonger to remove the head clean bleed and trim the fish
- 4 x lemon slices dry sherry or possibly white wine
- 25 gm butter diced sauce:
- 3 Tbsp. extra virgin extra virgin olive oil the juice of 1/2 lemon
- 10 x black olives minced
- 3 Tbsp. flat parsley minced
Directions
- Place the turbot in a small roasting tin skinside up.
- Slash the skin 2 to 3 times and insert some lemon slices.
- Pour over a good splash of sherry/wine season and dot with butter.
- Bake at 180C/350F/Gas Mark 4 for about 20 min or possibly till done: test by inserting a knife tip into the thickest part beside the bone.
- Meanwhile place the oil lemon juice and olives in a small saucepan and heat gently till hot.
- Remove add in salt and pepper and the parsley to the liquid then stir to combine.
- Serve the fish with the sauce.
- Turbot is sublime but any flat fish would do. Serve with sautee potatoes and spinach.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 2 servings | |
| Calories 795 | |
| Calories from Fat 788 | 99% |
| Total Fat 87.98g | 110% |
| Saturated Fat 12.15g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 116mg | 3% |
| Total Carbs 6.07g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.58g | 1% |
| Protein 0.84g | 1% |
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