Barbecued Turbot with a

caper and chilli salsa





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



  • 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