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Roast Turbot with New Potatoes, Capers and Summer Greens

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This elegant yet simple roasted baby turbot recipe pairs delicate fish with a rich caper and vermouth butter sauce. Served alongside buttery new potatoes, samphire, asparagus, sugar snap peas, and peas, it’s a vibrant and seasonal dish perfect for summer dining.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Modern British

Ingredients

2 whole baby turbot (around 750g total)

50 ml dry vermouth (3 tbsp + 1 tsp)

35 g butter (2 tbsp)

50 g capers (1/4 cup)

6–8 sage leaves, finely shredded

1/4 tsp salt

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), defrosted if frozen

100 g samphire (1 cup)

35 g butter (2 tbsp, for vegetables)

35 ml dry vermouth (2 tbsp + 1 tsp, for vegetables)

Coarse sea salt, to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Bring a saucepan of salted water to a boil. Add potatoes and boil for 12–15 minutes until nearly cooked. Drain and set aside.
  3. Prepare the fish by trimming fins and, if preferred, removing the head. Make shallow cuts along the central bone and sides to aid even cooking and skin removal.
  4. In a small saucepan, reduce 50 ml vermouth by half over high heat. Lower heat and whisk in 35 g butter, shredded sage, capers, and salt.
  5. Place fish in a baking tray. Pour caper butter sauce over fish and roast for 10–12 minutes, or until internal temperature reaches 52–53°C (125–127°F).
  6. Heat a frying pan over medium-high heat. Add 35 g butter. When foaming, add cooked potatoes and sauté until golden, about 4–5 minutes.
  7. Add sugar snap peas and asparagus, cook for 1 minute. Add peas, samphire, and a pinch of salt.
  8. Pour in 35 ml vermouth, toss to combine, cover with a lid, and remove from heat.
  9. Serve fish with the buttery vegetable mix on the side.

Notes

  • Steps 1–3 help the fish cook evenly and make it easier to remove the skin, which is not pleasant to eat.
  • Dry white wine or sherry can replace vermouth.
  • Do not make this recipe in advance, as reheating ruins the texture of the fish.

Nutrition

Find it online: https://cheftinaskitchen.com/roast-turbot-with-new-potatoes-capers-and-summer-greens/