Food and Travel Magazine | Roast turbot with rosemary, lemon and…
Mediterranean flavours abound in this standout dish. Salty halloumi and golden courgettes pair beautifully with zesty Sicilian lemon oil and fragrant…
Keywords
- turbot
- in season
- turbot recipe
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Ingredients
- 1 turbot, 1.5kg-2kg, gutted
- 90ml extra virgin olive oil
- 4tbsp Sicilian lemon oil
- 6 rosemary sprigs
- 1 lemon, halved and thinly sliced
- 100g pale green courgettes, thinly sliced lengthways
- 120g dark green courgettes, thinly sliced lengthways
- 170g yellow courgettes, thinly sliced lengthways
- 5tbsp extra virgin olive oil
- 6 mint leaves, roughly chopped
- 3tbsp acetum balsamico bianco
- 2 fat garlic cloves, finely grated
- 250g halloumi
- 2tbsp extra virgin olive oil
- 2tbsp chopped mint leaves
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