Whole roast turbot recipe
This whole roast turbot by Tomos Parry, with clams, fennel, tarragon and potatoes, would make a truly memorable dinner party main.
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Cooking tools:
- Roasting pan
- Oven
- Saucepan
- Slotted spoon
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- 3 small fennel bulbs, cut into 5mm slices (see tip)
- 600g waxy potatoes (such as charlotte), cut into 5mm slices (see tip)
- 1 onion, sliced
- Pinch chilli flakes
- Pinch fennel seeds
- Olive oil to drizzle
- 250ml dry white wine
- 1 lemon, cut into wedges
- 1 small bunch fresh tarragon, finely chopped
- 1.2kg whole sustainable turbot (see tips)
- 1kg sustainable live clams
- 1 bunch fresh flatleaf parsley, finely chopped
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