This spring inspired Turbot traybake recipe makes a magnificent centre piece to a family spread or dinner party. Once cooked, the turbot is easy to fillet from the bone and the pumpkin seed pesto adds a herby zestful flavour to this beautiful white fish,

Prep Turbot

Take the turbot out of the fridge 1 hour before cooking.

Using scissors, remove the fins along the edge of the fish.

Using a knife, cut a couple of slashes just through the skin (not the flesh) to mark out the fillet portions.

Traybake Cabbage and Carrots 

Heat the oven to 190C

Slice the cabbage into wedges and add them to a large flat baking tray.

Peel the carrots and add them to the baking tray with the cabbage.

Drizzle with olive oil and add paprika and fennel seeds. Pick the leaves of the thyme onto the prepped vegetables. Season with salt and pepper and toss the vegetables to combine all of the ingredients.

Lay the vegetables into a single layer and roast them in the oven for 10 minutes.

Cook Turbot

After 10 minutes take the vegetables out of the oven and place the turbot on top.

Splash the white wine over the fish and vegetables.

Slice the lemon and pick the leaves of the rosemary and add them to the top of the fish. Drizzle the fish with olive oil and season with salt and pepper.

Cook the turbot in the oven for 35 minutes.

Parsley & Pumpkin Seed Pesto 

Toast the pumpkin seeds in a frying pan, until popping. Leave to cool.

Pick and wash the parsley leaves. Add them to the food processor.

Add the rest of the ingredients along with the toasted pumpkin seeds and blitz until just combined.

You want the pesto to be a drizzling consistency. Add a splash of water if you need to loosen it up.

Finish The Dish   

After 35 minutes, take the turbot out of the oven. Check that the flesh is cooked and easily pulls away from the bones.

Fillet the fish by releasing the marked out fillets from the bones.

Plate up the fish fillet with the roasted carrots and cabbage. Drizzle over the pumpkin seed pesto.

Serve with roasted or boiled potatoes.

Make Stock

Once you have enjoyed the delicious turbot. Add the fish bones including the head to a large sauce pan. Add cold water, onion, peppercorns and herbs to the pan.

Bring to a boil and reduce down until you have a flavoursome stock.

Drain the stock and discard of the bones and aromatics. Use this fish stock in your next recipe (it will keep in the fridge for 2 days) or freeze it for another time.

Author Chef Ali Pumpfrey