This Roast Turbot recipe is a refined yet surprisingly simple seafood dish that delivers elegance and flavor in under an hour. Whole baby turbot is roasted with butter, vermouth, and capers, then served with new potatoes and a medley of summer greens like samphire, asparagus, and peas. It’s a perfect celebration of seasonal ingredients.

Why You’ll Love This Recipe

This dish combines fine-dining flavor with everyday simplicity. Despite its impressive presentation, it’s approachable and fast to make. The baby turbot is delicate and mild, the caper-vermouth butter sauce adds complexity, and the summer vegetables bring freshness and vibrancy. Perfect for a dinner party or a special weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Turbot:

• 2 whole baby turbot (around 750g total)
• 50 ml dry vermouth (3 tablespoons + 1 teaspoon)
• 35 g butter (2 tablespoons)
• 50 g capers (1/4 cup)
• 6-8 sage leaves, finely shredded
• 1/4 teaspoon salt

For the Potatoes and Veggies:

• 350 g new potatoes (2 cups), cut into bite-sized pieces
• 100 g sugar snap peas (1 cup), halved
• 5-6 thin asparagus spears, chopped
• 75 g peas (3/4 cup)
• 100 g samphire (1 cup)
• 35 g butter (2 tablespoons)
• 35 ml dry vermouth (2 tablespoons + 1 teaspoon)
• 1 pinch coarse sea salt

Directions

1. Bring a saucepan of well-salted water to a boil. Add the new potatoes and cook for 12-15 minutes until nearly tender. Drain and set aside.
2. Prepare the fish by cutting away the fins and scoring the skin for easier serving later.
3. Preheat the oven to 180°C (350°F).
4. In a small saucepan, reduce 50 ml of vermouth by half. Add butter, sage, capers, and salt. Whisk to combine.
5. Place the prepared turbot in a large baking tray and pour the caper-butter mixture over the fish. Roast for 10-12 minutes, or until the internal temperature reaches 52-53°C (125-127°F).
6. While the fish roasts, heat a frying pan over medium-high heat. Melt the butter, then add the new potatoes. Cook for 4-5 minutes until slightly golden.
7. Add the sugar snap peas and asparagus, cook for 1 minute.
8. Add peas and samphire, season with salt, pour in the vermouth, and toss to coat. Cover with a lid and remove from heat.
9. Serve the roasted turbot with the warm vegetable medley and drizzle with any pan juices.

Servings and timing

This recipe serves 2 and takes approximately 40 minutes total, including 10 minutes of prep and 30 minutes of cooking.

Variations

• Substitute baby turbot with other flat fish like brill, plaice, sole, or flounder.
• Use dry white wine or dry sherry instead of vermouth.
• Swap sage for thyme or parsley for a different herb profile.
• Add roasted tenderstem broccoli or crushed new potatoes for variation.

Storage/Reheating

This dish is best enjoyed fresh. Due to the delicate nature of the fish, reheating is not recommended. Leftovers may be gently flaked and added to a salad or pasta the next day.

FAQs

Can I use a different fish besides turbot?

Yes, other flat fish like brill, sole, plaice, or flounder work well if they are around 350-400g each.

Is the fish skin edible?

The skin is technically edible but not pleasant, especially the darker top side. It’s best removed after cooking.

Can I skip the vermouth?

Yes, dry white wine, dry sherry, or even lemon juice or white wine vinegar can be used as a substitute.

What is samphire?

Samphire is a salty, crisp sea vegetable. It adds a briny, fresh flavor and pairs beautifully with fish.

Can I prepare any parts in advance?

You can prep the vegetables and the sauce ingredients in advance, but the fish should be cooked and served fresh.

How do I know when the turbot is done?

The flesh should flake easily and reach an internal temperature of 52-53°C (125-127°F).

Can I serve this without the vegetables?

Yes, serve it with a side salad or your preferred accompaniments like mashed or roasted potatoes.

Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free.

Can I double the recipe?

Yes, use a larger baking tray or two trays and cook both fish side-by-side.

Do I need to scale the fish?

Your fishmonger will usually do this. If not, you can scale the fish by gently scraping the skin with the back of a knife.

Conclusion

Roast Turbot with New Potatoes, Capers, and Summer Greens is a showstopping dish that combines luxurious ingredients with simple techniques. It’s an elegant yet approachable meal perfect for a special occasion or an elevated dinner at home. With bright, fresh vegetables and a rich butter sauce, it’s a seafood lover’s dream.

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