Turbot aux Crevettes Roses

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

In his Grand Dictionnaire de Cuisine, Dumas maintains that the combination of turbot and prawns is a typically English dish – all lean say is that the French must have taken it back since then without anyone noticing!


  • 6 X 180-200 g turbot fillets or steaks
  • 4 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 3 bay leaves
  • 3 sprigs of thyme
  • 100 g butter
  • 6 unpeeled raw prawns
  • 100 g peeled raw prawns
  • 3 cloves of garlic, crushed, peeled and chopped
  • juice of 2 lemons
  • bunch of flat-leaf parsley, chopped


    Heat the oven to 220°C/gas 7. Dry the fish with kitchen paper. Oil a large roasting pan with the olive oil and put in the turbot with the seasoning, bay leaves and thyme. Place in the oven and roast for 15 minutes. Melt the butter in a pan, then add the whole prawns and sauté for 5 minutes. Add the peeled prawns and garlic and sauté for a further 2 minutes. When the turbot is cooked, add the lemon juice and parsley to the prawns, then spoon the mixture over the turbot and serve.