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Roast Turbot Tranche, Anchovy and Rosemary Sauce with Crushed Italian Fine Green Beans

Available for delivery throughout mainland UK

Two tranches of turbot with the centre bone attached, served with crushed Italian fine green beans and an anchovy and rosemary sauce.

  • Serves 2: Each tranche approx 300g
  • 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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