Roast turbot with leeks, tarragon and riesling

Method

1. Heat the oven to 180°C fan/gas 6. Finely slice the spring onions and fennel, then cut the leeks into 3cm chunks. Put a large flameproof roasting dish (big enough to hold the turbot) over a medium heat and add the butter. Once melted, add the onions, fennel and leeks, then season well with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften (about 8-10 minutes).
2. Pour in the wine and stir it through the veg, then turn off the heat. Put the turbot on top of the vegetables in the tray, white skin side down, then make 2 slashes across its back. Season with a pinch of salt and put in the oven to cook for 15-18 minutes. You’ll know when the fish is cooked through when a milky liquid appears in the slashes – this is protein being released from the flesh.
3. Scatter over the tarragon leaves and squeeze over the lemon juice. Bring the roasting dish to the table (or transfer to a serving platter) and carve pieces of fillet from the turbot to serve to your guests alongside the caramelised vegetables underneath. Remember there are 4 fillets on a turbot – remove the first 2 on top, then flip it over and remove the 2 on the bottom.
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