Whole Turbot

Whole Scottish Turbot to Share (800g-1kg) – Trimmed & Head Off

Widely regarded as the "King of the Sea," Turbot is the absolute pinnacle of luxury flatfish. Prized by Michelin-starred chefs across the globe, it is celebrated for its firm, bright-white meat, large flakes, and a rich, gelatinous texture that delivers an unparalleled, buttery depth of flavour.

At a generous 800g-1kg, this spectacular fish is perfectly portioned as a showstopping centrepiece for two to share. We have done all the tricky kitchen prep for you: it arrives expertly trimmed and with the head removed, making it completely oven-ready. Cooking turbot whole on the bone is the ultimate secret to locking in its natural juices, ensuring the meat stays incredibly succulent and decadent.

Why You’ll Love It:

• The King of Flatfish: An elite dining experience with a rich, majestic flavour that sets it apart from all other white fish.
• Oven-Ready Convenience: Arrives meticulously trimmed and head-off—zero mess, zero fuss.
• The Perfect Showstopper: Designed as a luxurious, restaurant-quality meal to share for a special date night or weekend dinner.

Chef’s Tip: Keep it simple to let the fish shine. Place the trimmed turbot in a baking tray, slash the dark skin lightly, rub with sea salt and olive oil, and roast whole at 200°C for 25–30 minutes. Serve straight from the bone with a classic, rich luxury sauce like a French Beurre Blanc or simply with foaming caper and lemon butter.

https://www.deliciousmagazine.co.uk/recipes/tomos-parrys-whole-roast-turbot-with-clams-fennel-and-potatoes/

| On the bone | Skin on | Gutted | Head off | Fresh | 800-1kg pre preparation | Serves 2-3 |