Fish Seafood Recipes: Baked turbot with lemon thyme recipe

Baked turbot with lemon thyme.

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Serves: 4

Difficulty Rating: Easy

Buy Ingredients: Wild Scottish Turbot Fillets
Ingredients

  • 4 Highland Bay Seafoods turbot fillets.
  • 500g baby new potatoes.16 spring lemon thyme.
  • 3 tablespoon chopped fresh herbs e.g. parsley, corriander, chives, dill.
  • Finely grated zest of 1/2 lemon.
  • 15g butter.
  • 2 Tablespoons of good quality olive oil.
  • Maldon salt and freshly ground pepper.

Preparation

  1. If Turbot are frozen defrost in fridge using package guidelines ready for cooking.
  2. For the herb potatoes toss the cooked potatoes in butter, then add the chopped herbs making sure every potato is coated.

Cooking Directions

  1. Preheat the oven to 200oC / 400oF/gas mark 6. Open the turbot fillets and pat dry with kitchen towel.
  2. Make 4 tin foil parcels.
  3. Divide the sprigs of lemon thyme between the parcels then place the turbot on top. Season with salt, pepper, olive oil and lemon zest.
  4. Seal the parcels tight and place in the oven for 8 mins.
  5. To serve place a parcel on a plate, divide the herb potatoes and open the parcel at the table.

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