Servings Prep Time Cook Time
4 -6 20 minutes 60 min
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
Directions
1. Cut the limes into slices and place them on a baking tray drizzled with olive oil.
2. Add the rosemary tops and place the whole turbot on top. Drizzle with more olive oil and place in a Preheated Charlie oven at 180°C. Cook for 30-40 minutes till just cooked. Finish it with a pinch of Maldon salt
3. Toast the hazelnuts till brown and chop them coarsely. Add the olive oil, vinegar, chopped parsley and a pinch of salt.
4. Serve the turbot whole with the hazelnut vinaigrette straight from the oven.
Notes:
It is worth preparing all you 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.