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Turbot on the bone with erbette
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Simplicity is key in this stunning recipe from Theo Randall that brings the best flavour out of turbot
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Ingredients
- 1 x 3 kg turbot
- 500g capers
- 2 tbsp flat leaf Parsley
- 1 squeeze lemon juice, to serve
For the erbette
Method
1. Preheat the oven to 200C/gas 6.2. Cut the wings off the turbot and remove the head. Cut down centre bone so you have 2 halves, then cut at right angles through the bone in to 4 x 180g steaks.
3. Season the steaks and sear flesh-side down in a hot ovenproof frying pan. Turn over and add the capers and parsley. Transfer to the oven and cook for 10 minutes.
4. For the erbette: fry the garlic in a little olive oil until just turning golden. Add the greens, fennel seeds and chilli and toss in the hot oil. Cook for 2-3 minutes. Season and serve with the turbot steaks.
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