Baked Turbot With Olive And Parsley Sauce Recipe

• 1 whl young turbot on the bone (prepared weight about 600g 700g): ask your fishmonger to remove the head clean bleed and trim the fish
• 4 x lemon slices dry sherry or possibly white wine
• 25 gm butter diced sauce:
• 3 Tbsp. extra virgin extra virgin olive oil the juice of 1/2 lemon
• 10 x black olives minced
• 3 Tbsp. flat parsley minced

1. Place the turbot in a small roasting tin skinside up.
2. Slash the skin 2 to 3 times and insert some lemon slices.
3. Pour over a good splash of sherry/wine season and dot with butter.
4. Bake at 180C/350F/Gas Mark 4 for about 20 min or possibly till done: test by inserting a knife tip into the thickest part beside the bone.
5. Meanwhile place the oil lemon juice and olives in a small saucepan and heat gently till hot.
6. Remove add in salt and pepper and the parsley to the liquid then stir to combine.
7. Serve the fish with the sauce.
8. Turbot is sublime but any flat fish would do.
9. Serve with sautee potatoes and spinach.
10. Serves 2

fish, lemon slices dry sherry, butter, extra virgin extra virgin olive oil, black olives, parsley

Taken from cookeatshare.com/recipes/baked-turbot-with-olive-and-parsley-sauce-75973 (may not work)