Grilled turbot with celery leaf salsa verde recipe

Ingredients for Grilled turbot with celery leaf salsa verde

• 2 whole turbot (about 1.4 kg each), heads and fins removed, split in half along the backbone

• 300 ml extra-virgin olive oil, divided

• kosher salt

• 8 sprigs rosemary, divided

• 40 g finely chopped parsley

• 15 g finely chopped celery leaves

• 1 garlic clove, finely grated

• 1/2 lemon

• 2.5 ml Aleppo-style or other mild red pepper flakes

• freshly ground black pepper

• aioli or store-bought mayonnaise (for serving)

How to make Grilled turbot with celery leaf salsa verde

1. Prepare the grill for medium-low indirect heat: for a gas grill, leave one or two burners off, and for a charcoal grill, bank the coals on one side.

2. Tear off 4 large sheets of foil.

3. Rub the fish with 120 ml of oil (about 30 ml per piece) and season generously with salt.

4. Working with one fillet at a time, place it in the centre of a sheet of foil and top with 2 sprigs of rosemary.

5. Fold the short sides of the foil over the fish, then fold in the long sides and roll the edges together to seal the pouch.

6. Place the pouches on the cool side of the grill, cover, and cook the fish for 20–25 minutes, turning once, until the flesh is slightly opaque and the tip of a knife slides through easily.

7. If necessary, grill the fish a little longer.

8. Meanwhile, combine the parsley, celery leaves, and garlic in a medium bowl.

9. Finely zest the lemon into the bowl, then squeeze in the juice.

10. Add the red pepper flakes and mix in the remaining 180 ml of oil; season with salt and black pepper.

11. Let the salsa verde sit for 10 minutes to allow the flavours to meld.

12. Transfer the fish to a platter and serve with the salsa verde and aioli.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.