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Recipe: Turbot with tomatoes, basil & courgette

06 July 2016 at 12:00


Turbot is a fabulous fish and worth seeking out; it has a firm, sweet flesh and has a very dense texture hence its price. Because of its flavour and texture it marries well with lots of foods equally; as happy with lemon and butter in a rich Hollandaise as it is with light spices. At this time of year we can use lovely fresh colours which reflect the season and I have partnered it with summer vegetables - a sort of ratatouille. It’s important to cut the vegetables into similar sizes and to cook them as I suggest as this way the flavours will mingle, you can of course cook the ratatouille in advance and then reheat it. Be brave when cooking the fish, cook it lightly and don’t overcook! The resting in the pan away from the heat will ensure it is cooked through.


2 – 3 tblsp cold pressed rape seed oil
2 small courgettes
1 red onion
2 cloves garlic, crushed
Handful basil leaves
2 red /yellow peppers not green
4 tomatoes, blanched, skinned, seeded and diced (Keep the skins and seeds for a stock pot)
4 x 120 g fillets turbot
Bread crumbs
Tsp butter
Salt and pepper


  1. Chop the onions, pepper and courgette into similar size pieces, a medium dice.
  2. Fry the onion and pepper together for a few minutes in a little oil, to soften, stir in the garlic cook for a few more minutes and tip into a pan
  3. Fry the courgettes in a little more oil to add a little colour and add to the pan with the onions
  4. Add the tomatoes and tear up the basil leaves and stir through, check for seasoning
  5. Wipe out the frying pan and add a little oil and butter. Press the fish fillets into the breadcrumbs to give a light crust and cook gently on the crust side for a few minutes to just colour and then turn over and lower heat, cook for another few minutes, set aside in the pan.
  6. Gently reheat the vegetable mixture and place onto four plates and serve with the fish on top

Recipe by Christopher Trotter
Food photography by Caroline Trotter