Roast Turbot with Bacon, Celeriac, Peas & Parsley, by Gill Meller

If you are looking for the perfect way to showcase British caught Turbot, look no further than this stunning Whole Sharing Turbot with bacon, celeriac, peas and parsley by the incredible chef, Gill Meller.

Turbot is the ultimate in seafood luxury. The fabulous-looking Turbot is considered one of the finest fish in the seas, and the quality and firmness of the flesh means it will stand up to most types of cooking.

And, the best thing about this recipe, everyone can help themselves to a serving of fish and a scoop of the vegetables straight from the tray. Simple!

Here, Gill uses a Whole Turbot, but you can also use a couple of our British Turbot T-Bones.

Ingredients

1

Whole Sharing Turbot
2 or 3

Garlic cloves, peeled and sliced
2 tablespoons

Extra-virgin olive oil, plus extra for oiling
400–500g (14oz–1lb 2oz)

Celeriac, peeled and cut into 3–4cm (11⁄4–11⁄2in) cubes
200g

Smoked bacon lardons
4 – 5 sprigs

Thyme
1

Small medium bunch Parsley, leaves picked and chopped
A good pinch

Salt and freshly ground black pepper
1 large

Knob of butter

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Method

Heat the oven to 190℃ fan
Scatter the celeriac cubes and bacon lardons out over the base of a large baking tray. Trickle over the olive oil and season well with salt and pepper.
Place the tray in the oven and cook for about 15 to 20 minutes, shaking the tray once or twice.
Remove the tray from the oven and scatter in the peas and garlic. Stir well.
Using a spatula or wooden spoon, make a turbot shaped clearing on the base of the tray. Lay the fish down amongst the celeriac, bacon and peas. Dot over the butter and season with salt and pepper.
Give everything a little shake and set it back in the oven for a further 15 - 20 minutes, until the fish is cooked through (you can test this by inserting the tip of a small paring knife into the thickest part of the fish and seeing if the flesh comes away from the bone).
Remove the tray from the oven and allow the fish to rest for 4–5 minutes before scattering with the chopped parsley and taking to the table straight away.
Allow everyone to help themselves to a serving of fish and a scoop of the vegetables, straight from the tray.