Baked turbot served with a lemon and tahini mayonnaise

Ready in: 35 minutes

Made this tonight and it was just awesome. This baked turbot recipe is so quick and easy, you’ll be amazed!

Ingredients (serves 2)

  • 1 turbot
  • extra virgin olive oil
  • juice of 1 lemon
  • 3 tablespoons tahini
  • 1 garlic clove
  • 1 teaspoon ground coriander
  • 2 tablespoons mayonnaise
  • 1/2 onion

How to bake the turbot

  1. Pre-heat oven to 190 degrees C.
  2. Grease a large baking tray with extra virgin olive oil.
  3. Slice onion thinly and layer onion slices evenly along the bottom of to the tray.
  4. Lay the turbot over the onion slices onto the baking tray.
  5. Add a good lug of olive oil, put in the oven and bake at 190 degrees for 30 minutes.
  6. To fillet the turbot, run a sharp knife along its body, and remove the fillets with the help of a spoon.

How to make the lemon and tahini mayonnaise

Mix the lemon juice, tahini, squeezed garlic, coriander and mayonnaise into a food processor, and blend until smooth and creamy. If you want to thin down the sauce a little, you can do so by adding a touch of warm water.

Serve the lemon and tahini mayonnaise on the side, and let everybody pour on as much as they like.

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Filed under Fish recipes, Pescatarian

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