Wild Turbot is a highly-prized white fish from the south coast. It has meaty, white flesh and is delicately flavoured. The fish has been cut into a tranche, like we do in the restaurant, and has the center bone attached. 

Turbot is delicious served with any seasonal vegetables. We like to serve it at the River Cafe with lemon & black olives or slow-cooked Florence Fennel.

• Serves 1, approx. 300g

• Allergens: fish

At home preparation: 
Preheat the oven to 200˚C (fan). Oil an oven dish. Season turbot well with sea salt and black pepper. Place one rosemary branch in dish, then set turbot on top of rosemary. Top with olives, a squeeze of lemon, and second rosemary sprig. Drizzle with olive oil. Roast for 15-20 minutes. To test 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, wedges of lemon, and extra virgin olive oil.