Baked turbot with onion and nut salad

Photo: Jakob Fridholm/


Baked turbot with onion and nut salad

Baked turbot:
  • 1,6kg (3½ lbs) turbot
  • 400g (14 oz) butter
  • 2 lemons, rinsed and cut into halves
Onion and nut salad:
  • 4 silver onions, cut thinly
  • salt
  • pepper
  • oil
  • 2 leeks cut very thinly
  • zest from 2 lemons
  • mixed nuts, such as hazelnuts and macadamias, approximately 300g (10½ oz) of each, oven-roasted lightly.

Baked turbot:
  1. Grease a roasting pan with butter and add the fish and lemon. Bake in oven at 120°C/250°F for 50 minutes.
Onion and nut salad:
  1. Mix all the ingredients for the salad and arrange as shown, with half the fish fillet put on the other one and the salad in between, sandwich style.