Rombo alla Griglia

Grilled Turbot

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 1 × 2.75 kg (6 lb) turbot
  • olive oil
  • sea salt and freshly ground black pepper


Wash the turbot in cold water. Using a sharp filleting knife with a long flexible blade, slice down the central spine of the fish from head to tail. This central spine can be found by running your finger along the fish to feel for it.

Depending on which side of the spine your knife falls, proceed to fillet that portion of the fish. This is best done by starting at the head end. Cut alon