Barbecued Turbot Head and Collar

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

You need a bit of patience when eating this, as you’ll be picking away at bone and skin and cartilage. But believe us, it is worth it. The turbot flesh here is twice as sweet and sticky as that from the rest of the fish.


  • 1 turbot head and collar
  • extra virgin olive oil, for seasoning
  • 60 g butter, diced


Preheat the oven to 170°C.

Season the turbot head with salt and oil. If you have a barbecue, start cooking it on there; alternatively, you can use a heavy-based, ovenproof frying pan over a medium-high heat. Sear the fish for a minute or two on each side. Once you start to deve