Roasted Turbot with Red Wine Sauce

This refined recipe showcases the delicate texture and subtle flavour of turbot, elevated by a rich red wine sauce. It's an elegant main course that’s ideal for entertaining — or treating yourself to restaurant-quality seafood at home.

⏱️ Prep Time: 15 minutes 🔥 Cook Time: 25 minutes 💡 Difficulty: Moderate

Ingredients

• 2 turbot fillets (approx. 180g each)
• 1 tbsp olive oil
• Salt and black pepper
• Knob of butter (for basting)

For the red wine sauce:

• 1 small shallot, finely chopped
• 1 garlic clove, crushed
• 150ml red wine
• 150ml beef or chicken stock
• 1 tsp balsamic vinegar (optional)
• 1 tsp butter (for finishing)

Method

1. Preheat the oven to 200°C (fan 180°C).
2. Heat a little oil in an ovenproof frying pan over medium heat. Season the turbot fillets and place them skin-side down in the pan. Cook for 2–3 minutes to crisp the skin.
3. Add a knob of butter to the pan, spoon it over the fillets, then transfer the pan to the oven and roast for 8–10 minutes or until the fish is just cooked through.
4. While the fish cooks, make the sauce: in a separate saucepan, sauté the shallot and garlic in a little oil until soft.
5. Add the red wine and simmer until reduced by half. Add the stock and continue to simmer until slightly thickened.
6. Stir in the balsamic vinegar (if using) and finish with a teaspoon of butter for a silky texture. Season to taste.

Serving Suggestion

Serve the turbot with seasonal vegetables or creamy mash, and spoon over the red wine sauce to finish. Ideal with a glass of Pinot Noir or light red.

Order your fresh turbot fillets from Hamiltons Fish — expertly prepared and perfect for luxurious dishes like this.