Whole Roast Turbot with Garlic, Rosemary, and Cherry Tomatoes

by Samuel & Samantha Clark from Moro Easy

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

Samuel & Samantha Clark

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

Ebook deal this week

Moro Easy

£0.99

Available to download for 99p. UK customers only.

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.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

Latest ebook deal

Moro Easy

A celebration of Spanish and North African flavours, Moro Easy takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. Starting as it means to go on with a chapter of delicious morsels on toast (think slow-cooked minty courgettes with a sliver of nutty jamón and a generous drizzle of olive oil), Moro Easy moves on to recipes for egg and dairy-based dishes, simple salads, easy vegetables, rice, grains and pulses, fish, meat, one-pot recipes and simple desserts. At once simple and stylish, this versatile collection of 120 sun-soaked recipes not only promises ideas for quick lunches and simple suppers but can be relied on for plenty of inspiration for your next dinner party menu too.

Available to download for 99p. UK customers only.