How do I know when whole turbot is cooked?

Check it at 30 minutes: the flesh should just pull away from the bone. Turbot is firm and meaty, so take it out as soon as it gets there. Total time is 30 to 40 minutes at 180°C (355°F).

Why cook the turbot on a bed of limes?

The lime slices stop the fish sticking to the tray and add citrus flavour as the juices mingle during cooking. The rosemary tops sit on the limes, under the turbot, for extra aroma.

How much charcoal do I need for whole turbot?

About half a football of good quality lumpwood charcoal, which gives a steady roasting heat of 180°C (355°F). Cook the fish on a baking tray set on the Charlie Oven Cooking Rack.

How do I time the side dishes with the turbot?

Get all your sides ready before the fish goes in, so the turbot can be served whole straight from the oven. Toast the hazelnuts in a dry pan on a separate heat source while it cooks to save time.

Outdoor Cooking & Charcoal Oven Recipes / Fish

Whole Charcoal-Fired Turbot with Lime, Rosemary and Hazelnut Vinaigrette

Name: Whole Charcoal-Fired Turbot with Lime, Rosemary and Hazelnut Vinaigrette
Prep time: 20 min
Cook time: 40 min
Yield: 4 to 6
Cuisine: British
Ingredients: 1 large whole turbot (1.2 to 1.4 kg); 4 large limes; 6 sprigs Rosemary; 2 tbsp Olive oil; Maldon salt; 100 g blanched hazelnuts; 50 ml olive oil; 15 ml sherry vinegar; 15g Curly parsley

Whole turbot roasted over limes and rosemary, with hazelnut vinaigrette to finish. The fish comes out of Charlie fragrant and ready to share. A lovely centrepiece, with citrus, herbs and a little nutty crunch rather than a heavy sauce.

Bart Van Der LeeChef

Roast

Prep20 minutes

Cook40 minutes

Serves4 to 6

DifficultyMedium

Ingredients

1 large whole turbot (1.2 to 1.4 kg)
4 large limes
6 sprigs Rosemary
2 tbsp Olive oil
Maldon salt
100 g blanched hazelnuts
50 ml olive oil
15 ml sherry vinegar
15g Curly parsley

Equipment

Charlie Charcoal Oven£5,950.00 View, Charlie Charcoal Oven
Charlie Oven Cooking Rack£280.00 View, Charlie Oven Cooking Rack
Charlie Oven Tongs 55cm£40.00 View, Charlie Oven Tongs 55cm
Stag British Premium Ash Charcoal£96.50 View, Stag British Premium Ash Charcoal

Method

Cut the limes into slices and place them on a baking tray, using part of the 2 tbsp cooking oil allowance to coat the tray.
Add the rosemary tops to the lime slices and place the whole turbot on top.
Coat the turbot with the remainder of the 2 tbsp cooking oil allowance and place in the preheated Charlie Oven at 180°C (355°F).
Cook for 30 to 40 minutes until just cooked through. Finish with a pinch of Maldon salt.
While the fish cooks, toast the hazelnuts until brown and chop them coarsely.
Make the vinaigrette by combining the olive oil, sherry vinegar, chopped parsley, the toasted chopped hazelnuts and a pinch of salt.
Serve the turbot whole with the hazelnut vinaigrette spooned over the top, straight from the oven.

More recipes

The cook

Bart Van Der Lee

Chef

Bart van der Lee is a Dutch chef who reached the final of MasterChef: The Professionals in 2020. He trained in the Netherlands, has worked in Michelin-starred restaurants and now works as a private chef based in Greater London. He hosted Charlie Oven’s Fish and Seafood Masterclass.

More recipes by Bart Van Der Lee

Frequently asked questions

How do I know when whole turbot is cooked?

Check it at 30 minutes: the flesh should just pull away from the bone. Turbot is firm and meaty, so take it out as soon as it gets there. Total time is 30 to 40 minutes at 180°C (355°F).
Why cook the turbot on a bed of limes?

The lime slices stop the fish sticking to the tray and add citrus flavour as the juices mingle during cooking. The rosemary tops sit on the limes, under the turbot, for extra aroma.
How much charcoal do I need for whole turbot?

About half a football of good quality lumpwood charcoal, which gives a steady roasting heat of 180°C (355°F). Cook the fish on a baking tray set on the Charlie Oven Cooking Rack.
How do I time the side dishes with the turbot?

Get all your sides ready before the fish goes in, so the turbot can be served whole straight from the oven. Toast the hazelnuts in a dry pan on a separate heat source while it cooks to save time.