Grilled Turbot (Rodaballo a la Parrilla)
Whole wild turbot grilled over charcoal with Basque-style salsa verde, served with roasted vegetables. A coastal luxury classic.
13 ingredients
7 steps
Ingredients
- 11 whole turbot (2kg)
- 22 lemons
- 3Fresh parsley (large bunch)
- 44 garlic cloves
- 5Capers
- 6Anchovy fillets
- 7Extra virgin olive oil
- 8White wine vinegar
- 92 courgettes
- 102 bell peppers
- 114 tomatoes
- 12Fresh asparagus
- 13Sea salt, cracked black pepper
Instructions
- 1Clean and score the turbot on both sides. Season generously with sea salt and pepper.
- 2Prepare salsa verde: blend parsley, garlic, capers, anchovies, olive oil, and vinegar until smooth.
- 3Roast courgettes, peppers, tomatoes, and asparagus with olive oil at 200°C for 25 min.
- 4Grill whole turbot over hot charcoal, 8-10 minutes per side, basting with olive oil and lemon.
- 5Rest the fish for 5 minutes before plating.
- 6Arrange roasted vegetables alongside the turbot. Drizzle salsa verde over the fish.
- 7Finish with a squeeze of lemon and sea salt flakes.