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Turbot with a caper and chilli salsa

By Mike Robinson of The Field

Thursday, 29 October 2009

Barbecued turbot is perfect for summer served with an easy caper and chilli salsa

Barbecued Turbot with a
caper and chilli salsa

 

SERVES 4

 

FOR THE SALSA

• 2 chillies, finely chopped
• 1 tbsp capers
• 1 tbsp parsley, chopped
• Juice and zest of 2 lemons
• 1 tbsp vegetable oil

 

FOR THE FISH DISH

• 4 150g (5oz) pieces of turbot fillet
• 1 tbsp olive oil
• Sea salt
• Black pepper
• 1 bunch sea or normal spinach
• Garlic potatoes (see below)

The best fish in the seas cooked the best way
possible. When we ate this after testing I nearly fell off the bench, it tastes
so right.

Make the salsa by
mixing the chillies with the capers, parsley, lemon juice and zest and the oil.

Brush the fish with
oil and season lightly.

Cook for three minutes on each side, then rest the fish
on the edge of the barbie.

Toss the young sea spinach in a little salsa and sit
the fish on top (the heat will wilt the spinach slightly).

Pile the potatoes on the side. Eat with the
best bottle of chablis you can find.

Just one plea - whatever you do, don't
overcook the fish!

 

More Field fish recipes:

Clam chowder

Smoked salmon

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