Rowley Leigh

Baked Turbot with Hollandaise

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Preparation info

  • Serves

    four to six

    • Difficulty

      Easy

Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A rhomboid-shaped fish kettle – a turbotière – was designed to cope with the alleged difficulty of cooking a whole turbot. I find baking them in a roasting tin very satisfactory, just as long as they are cooked on the bone.

Ingredients

  • 1 turbot, weighing 1.5–2 kg (3 lb 5 oz–

Method

Preheat the oven to 220°C (425°F, Gas Mark 7).

Make sure that the gills and innards of the fish have been removed and rinse the fish in cold water. Season the cavity with sea salt. Pour 1 tablespoon