Roasted Turbot With Black Butter & Capers | Wild Fork
Roast whole turbot and finish with classic black butter and capers for a refined, impressive dish that highlights a remarkable fish.
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Cooking tools:
- Grill
- Grill grate
- Oven
- Baking sheet
- Aluminum foil
- Pastry brush
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Serving platter
- Paper towel
Ingredients
- to taste WF Coarse Sea Salt
- 1 WF Whole Turbot
- Whole Roasted Turbot:
- WF Coarse White Pepper
- Olive Oil
- Black Butter with Capers:
- 6 oz. Salted Butter
- 3 Tbsp. White Wine Vinegar
- 2 Tbsp. Capers
- 1 Tbsp. Italian Parsley, coarsely chopped
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