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    Whole Baked Turbot with Roasted Roots

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    Whole Baked Turbot with Roasted Roots

    Hugh Fearnley-Whittingstall - Fabulous flatties, such as turbot, are deliciously tender and juicy when cooked on a bed of vegetables. Brill is also a great choice – it works equally well in this recipe.

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 20 minutes 5 minutes

    Serves: 6


    • 2 Medium leeks, trimmed and cut into chunks
    • 2 Onions, cut into wedges
    • 3 Large potatoes, peeled and cut into chunks
    • 350g Carrots, peeled (cut into chunks if large)
    • 3–4 tbsp Olive oil
    • 2 Bay leaves
    • 2 Small thyme sprigs
    • 25g Unsalted butter
    • 1 Turbot, about 1.5kg, descaled and gutted
    • 150ml Dry white wine


    1. Preheat the oven to 180C/gas 4. Put the vegetables in a large roasting dish. Drizzle over the oil, season well and turn to coat thoroughly. Tuck in the bay leaves and thyme, dot with the butter and roast for 40 minutes until the vegetables are softened and beginning to brown.
    2. Remove the dish from the oven. Place the turbot on top of the vegetables and nestle it down, so that there are veg under, around and on top of it.
    3. Trickle over the wine and 100ml water; cover tightly with foil and return to the oven for about 30 minutes more – depending on the size of the fish – until the fish’s flesh is just cooked through.

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