Blackened Rock Turbot

Blackened Rock Turbot
Fishboxer Fishbox HQ from













For the fish

  • 4 rock turbot portions
  • 220g melted butter


For the blackening seasoning

  • 4 tbsp cajun seasoning
  • 2 tbsp smoked paprika
  • 1 tbsp dried ground oregano
  • 1 tbsp dried ground thyme
  • 1 tbsp cayenne pepper (more if you like it hotter)
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp white pepper

























  1.  Mix all the blackening seasonings together in a jar with a tight fitting lid. You will have a little left over after you are finished making the fish. It stores very well.
  2.  For the fish, reserve one third of the melted butter for later.
  3.  Dip the fish in the melted butter then coat well with blackened seasoning on both sides. Place it in the hot pan and cook for two mins or until the bottom is black but not burnt. There is a fine line here so do watch the pan very carefully. You will notice the flesh of the fish turning golden brown and the spices will already be black. Do not take your eyes off it. If it starts to smell burnt, then it is burnt.
  4.  Turn the fish over to the other side and pour a little melted butter on the cooked side. Continue to cook until it is done (another 2 mins). If you are worried about burning it then you can pull it off the stove top and finish it in the oven for 8 mins at 200ºC.
  5.  Wipe the pan clean with paper towel in between each piece of fish (you can cook two at a time or more if you use a larger pan).
  6.  Serve immediately and use the leftover melted butter for dipping.