Whole Roast Turbot with Garlic, Rosemary, and Cherry Tomatoes
Tender roast fish is topped with a garlic, chilli and rosemary sage with butterbeans and fresh parsley. Finish with a generous squeeze of lemon.
From the book
Moro Easy
120 recipes for quick lunches, simple suppers, and dinner parties
A celebration of Spanish and North African flavours, with easy to follow recipes
Simple, seasonal produce and simplified but impactful flavour pairings
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Introduction
This recipe was inspired by the Basque fish restaurants in Getaria. This dish has the wow factor – minimum effort with maximum reward. Great for a dinner party.
Ingredients
| 8 tbsp | olive oil + extra for drizzling |
| 1 x 1.5kg (for 6 people) or 2kg (for 8 people) | whole turbot or brill, gutted and frills trimmed |
| 200g | cherry tomatoes, halved |
| 1 tsp | fennel seeds |
| 6 | garlic cloves |
| 2 | bird's eye chillies, crumbled |
| 3 tbsp | good-quality apple cider vinegar + pinch sugar |
| 1 x 400g tin | butter beans, drained |
| 2 tbsp | finely chopped flat-leaf parsley |
| pinch | paprika |
| lemon wedges, to serve |
Method
Preheat the oven to 200°C/400°F/gas 6.
Rub 2 tablespoons olive oil over the turbot and season generously with salt. Place the fish in a large roasting tin, scatter over the tomatoes, half the rosemary and the fennel seeds, drizzle with a little more olive oil, and sprinkle with salt and pepper. Place in the oven for 30–40 minutes. The turbot is cooked when the core temperature is about 55°C at its thickest part. Remove from the oven and leave to rest.
For the garlic sauce, heat the remaining olive oil over a medium heat in a medium saucepan and gently fry the garlic, chillies and remaining rosemary until the garlic is golden brown. Add the vinegar, the roast tomatoes and juices from the turbot, the butter beans and half the parsley, warm them through, then check for seasoning. Pour them over the fish and sprinkle over the remaining parsley and pinch of paprika.
Serve with lemon wedges.
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