Baked Turbot With Olive And Parsley Sauce Recipe

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Servings: 2


Cost per serving $1.98 view details
  • 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


  1. Place the turbot in a small roasting tin skinside up.
  2. Slash the skin 2 to 3 times and insert some lemon slices.
  3. Pour over a good splash of sherry/wine season and dot with butter.
  4. 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.
  5. Meanwhile place the oil lemon juice and olives in a small saucepan and heat gently till hot.
  6. Remove add in salt and pepper and the parsley to the liquid then stir to combine.
  7. Serve the fish with the sauce.
  8. Turbot is sublime but any flat fish would do. Serve with sautee potatoes and spinach.
  9. 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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