Two tranches of turbot with the centre bone attached, served with crushed Italian fine green beans and an anchovy and rosemary sauce.
Dish Serves 2:
- Each turbot tranche - approx 300g
- Anchovy & Rosemary sauce - approx 120g
- Crushed Italian Fine Green Beans - approx 250g
- Allergens: Fish
preheat the oven to 200˚c. Oil an oven dish. Season turbot well with sea salt and black pepper. Drizzle with olive oil. Roast for 15-20 minutes, meanwhile, gently warm the beans through in a saucepan on medium heat. To test the turbot for doneness, insert the point of a sharp knife into the centre of the thickest part of the tranche; if cooked, there should be little resistance. Serve with pan juices, anchovy and rosemary sauce and wedges of lemon.
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