Myrtle’s turbot


by: Georgia Peach

Turbot is a regal fish that comes at a suitably regal price. But then it is Christmas. Note: avoid North Sea turbot, as stocks are depleted. And be aware that the hollandaise is made with uncooked egg yolks.


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serves: 4

1 (3-lb/1.5-kg) turbot

1 small bunch of thyme

1 small bunch of flat-leaf parsley

1 small bunch of chives

6 tablespoons (75 g) butter

Salt and freshly ground black pepper

Nutrition Facts
Myrtle’s turbot

Servings Per Recipe: 4

Amount per Serving

Calories: 1048

  • Total Fat: 97.9 g
  •     Saturated Fat: 59.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 395.1 mg
  • Sodium: 1811.5 mg
  • Total Carbs: 0.8 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0.1 g
  • Protein: 43.4 g

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1.  Preheat the oven to 400°F (200°C). With a sharp knife, cut through the skin on the top (dark) side only, all the way around the fish close to the frill-like fins. Season on top with some salt and pepper.

2.  Pour 2 1/2 cups (600 ml) water into a roasting pan large enough to hold the turbot. Put the fish in the pan and bake for 30 minutes. Meanwhile, mince half the herbs. Gently melt the butter in a small pan, stir in the minced herbs, and set aside.

3.  Remove the fish from the oven and carefully peel away the top skin. Transfer it to a warmed serving dish. Reduce the remaining cooking juices to a few tablespoons and add to the pan of herb butter.

4.  Pour the sauce over the white flesh of the turbot. Shape the rest of the herbs into a bouquet and lay them near the head as a garnish. Serve with plenty of boiled new potatoes.

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