Roast turbot with leeks, tarragon and riesling
- Published: 14 Nov 22
- Updated: 25 Mar 24
Celebrate Christmas or a special family gathering with roast turbot. Mitch Tonk’s whole fish is incredibly quick to cook and has a firm, rich, meaty texture. Roast turbot is a serious treat, less pricey than it used to be and most definitely brings drama to the table.
Mitch’s story: An acclaimed restaurateur and chef, Mitch Tonks is also one of the most respected voices on matters of UK fishing. His first restaurant, The Seahorse in Dartmouth, continues to celebrate local seafood, as do his other Rockfish restaurants across the South West. Mitch is also an ambassador for the Marine Stewardship Council (MSC).
Check out more Christmas main courses that aren’t turkey.
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Serves 3-4 -
Hands-on time 20 min. Oven time 15 min
Nutrition
- Calories
- 739kcals
- Fat
- 43.8g (23.9g saturated)
- Protein
- 61.2g
- Carbohydrates
- 12.9g (11g sugars)
- Fibre
- 9g
- Salt
- 0.1g
delicious. tips
Filleting a cooked fish is much easier than filleting a raw one, and cooking the fish on the bone ensures it doesn’t dry out and stays beautifully flavourful. Opt for a longer knife with a bit of flexibility if you have one, and use the bones to guide where you cut – the fillet should slip right off them, leaving nothing behind.
If you have more people to feed, you can double up on turbots or source a larger one from your fishmonger – just increase the cooking time by around 1 minute per extra 100g of weight.
If you don’t have a good fishmonger near you, check out our pick of the best home fish delivery services.
“Roasting a whole fish always feels celebratory. A 1.2-1.5kg whole turbot will feed 3 people and easily competes with a good joint of beef or premium turkey on price. For the home cook, it couldn’t be simpler to prepare – I like to serve it with rosemary roasted potatoes and a romesco sauce.” Mitch Tonks