Roast Turbot Marinated in Spicy Lime & Coconut on Cucumber & Coriander Salad

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This recipe is perfect with a fish like turbot, but it also works well with chicken suprêmes and lamb loins. In the marinade fresh lime peel can be used in place of the lime leaves and salt or tamari instead of the fish sauce. If you like things hot, include the seeds and pith of the chilli.


  • 4 large pieces of turbot fillet, around 200g (7oz) each, skinned
  • Cooking oil


Preheat the oven to 200°C/400°F/Gas 6. Purée the ingredients for the marinade in a blender for 1 minute. Pour over the fish in a non-reactive bowl and refrigerate for at least 12 hours, turning a few times. Peel the cucumber into ribbons (or slice it finely), discarding the seeds. Mix