Roasted Turbot with Zesty Lime & Hazelnut Vinaigrette
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: 4-6 people
Ingredients
- 1 large whole turbot (1.2 - 1.4 kg)
- 4 large limes
- Bunch of rosemary
- Olive oil
- Maldon salt
- 100 g blanched hazelnuts
- 50 ml olive oil
- 15 ml sherry vinegar
- Bunch of curly parsley
Instructions
Step 1 – Prepare the Base
- 1. Cut the limes into slices and place them on a baking tray drizzled with olive oil.
Step 2 – Add the Fish
- Add the rosemary tops to the lime and place the whole turbot on top.
- Drizzle with more olive oil and place in a Preheated Charlie oven at 180°C / 356°F.
- Cook for 30-40 minutes till just cooked. Finish it with a pinch of Maldon salt.
Step 3 – Prepare the Vinaigrette
- 3. Toast the hazelnuts till brown and chop them coarsely.
- Add the olive oil, vinegar, chopped parsley and a pinch of salt.
Step 4 – Serve and Enjy
- Serve the turbot whole with the hazelnut vinaigrette straight from the oven.
Notes:
It is worth preparing all of your side dishes beforehand so when the turbot is cooked it can be served right away. The fish will be at its absolute best when just cooked.