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Oven-baked turbot with rosemary and lemon

Recipe by: Nikolaj Juel
Serves: 4


I used a Morsø gas barbecue as an oven for this recipe. In my opinion, this is the best way to prepare fish.

Heat up the gas barbecue to a high temperature.

Season the fish with salt and pepper on both sides, and place it on a cast iron dish. Place a rosemary twig lengthwise on the fish. Place the anchovy fillets and lemon slices on top of the rosemary twig and add a few drops of olive oil.

Place the fish on the gas barbecue and close the lid. Pour white wine into the dish after 5 minutes and leave the fish on the barbecue for another 5 minutes. Check the fish by pushing a tying needle through the thickest spot. If the needle moves easily, the fish is done. If not, leave the fish on the barbecue for another 2-3 minutes.

Serve it with parboiled vegetables, a grilled lemon and some salsa verde.

Parboiled vegetables

You can use whatever seasonal vegetables you like. I used mangold and the first Italian peas.

Be aware that cooking times vary depending on the type of vegetable.

Remove the stems from the mangold and place the leaves in boiled, salted water. Add the peas after 2 minutes. Boil the vegetables for another 3 minutes and drain off the water.

Pour the vegetables into a bowl. Add lemon juice and olive oil, and season to taste with salt and pepper.


  • 1 turbot, approx. 2 kg (4 lbs)
  • 1 rosemary twig
  • 4 slices of lemon
  • 3 anchovy fillets
  • Olive oil
  • 1 glass of white wine
  • Salt and pepper

Parboiled vegetables

  • A bundle of mangold
  • 150 g (1 cup) shelled peas
  • Juice from half a lemon
  • 3 tbsp olive oil
  • Salt and pepper