Grilled Turbot with Celery Leaf Salsa Verde

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This grilled turbot with celery leaf salsa verde is a sophisticated yet simple heart-healthy dish that celebrates the delicate flavour of prime British flatfish. By gently cooking the turbot in foil parcels on the barbecue, the fish steams in its own juices and aromatic rosemary, ensuring a moist and flaky texture every time. The pairing of white fish with a piquant, herb-driven sauce creates a light, seasonal meal that is perfect for summer entertaining or a nutritious weekend lunch.

The star of this recipe is the vibrant salsa verde, which makes clever use of celery leaves to add a unique, peppery depth against the traditional parsley base. It provides a bright, citrusy contrast to the rich turbot, while a side of creamy aioli adds a touch of indulgence. Serve this elegant main with some steamed new potatoes or a crisp green salad for a complete, restaurant-quality experience at home.

Ingredients for Grilled Turbot with Celery Leaf Salsa Verde

2 whole turbot (about 1.4kg each), heads and fins removed, split in half along the backbone
300ml extra-virgin olive oil, divided
Koshersalt
8 sprigs rosemary, divided
1 1/2 cups finely chopped parsley
1/2 cup finely chopped celery leaves
1 vitlöksklyfta, fint riven
1/2 lemon
1/2 teaspoons Aleppo-style or other mild red pepper flakes
Nymalen svartpeppar
Aioli or store-bought mayonnaise (for serving)

How to make Grilled Turbot with Celery Leaf Salsa Verde

Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with 120ml oil (2 tablespoons per piece) and season with salt. Working one at a time, place a fillet in the centre of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.

Place pouches on cool side of grill, cover grill, and cook fish, turning once, 20–25 minutes. Open a pouch to check fish. Flesh should be slightly opaque and the tip of a knife should slide through easily. Grill a little longer if needed.

Meanwhile, combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining 180ml oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavours to come together.

Transfer fish to a platter and serve with salsa verde and aioli.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.