Grilled Rock Turbot with Italian Inspired Topping

Grilled Rock Turbot with Italian Inspired Topping
Fishboxer Coodpad from













  • 2 fillets of Rock Turbot
  • 2 large and ripe tomatoes
  • 1 dash olive oil
  • 1 bunch fresh basil
  • 1 tsp. capers
  • a few slices parmesan cheese
  • salt and pepper


























  1.  Preheat oven to 170º. Drizzle a little oil on a sheet of greaseproof paper on the oven tray and put the fish on top. Sprinkle a little salt, grind a little pepper, add the chopped basil and another light drizzle of oil
  2.  Fill a jug with boiling water and put the tomatoes inside. Leave for a couple of minutes, then pour away the hot water and run some cold over the tomatoes.
  3.  Peel off the skin and slice.
  4.  Add the tomatoes and cheese and put the tray in the oven at 170° for 5 mins.
  5.  Open the oven, slide out the tray and add the capers. Close the door again and leave for another 10 minutes
  6.  After 10 mins check that the fish is almost done and turn on the grill for five minutes to give the cheese that toasted flavour
  7.  When ready take out of the oven  and enjoy!