Baked Rock Turbot in Green Butter Sauce

Baked Rock Turbot in Green Butter Sauce
Fishboxer Andy Lingham from Cambridgeshire

Andy shares some amazing dishes with us on his Instagram page


2 Fishbox rock turbot fillets

Surf clams 

2 Fishbox Langoustines

1 shallot finely chopped

1 garlic clove finely chopped

10g mint leaves 

10g basil leaves

20g parsley

20g rocket

300g butter




English mustard



Finely chop 1 shallot, 1 garlic clove, 10g mint leaves, 10g basil leaves, 20g parsley, 20g rocket together.

Add some chopped capers and anchovies.

Mix in 300g butter, juice of a lemon and a tsp English mustard. 

Cling film into a sausage shape and chill.

Cook the fish in a tinfoil envelope for 20mins at 200c. 

Add a large slice of the butter to the fish for the last 5 mins. 

Steam clams and a langoustine and serve.


For some more amazing dishes have a look at Andys Instagram page