How to roast a whole turbot: slow-roasted and served at the table
October 28, 2026 – Fiskskaldjur
A whole turbot is a centrepiece. The firm, white flesh is at its best when it is cooked on the bone, which keeps it moist and adds flavour. We choose the turbot at the Gothenburg fish auction on Wednesday morning; you pick the approximate size (1.5, 2, 2.5 or 3 kg) when you order.
How much do I need?
A whole flatfish has a lot of bone. As a rule of thumb, plan roughly 400–500 g of whole fish per person for a main course, so a 1.5 kg turbot serves three to four and a 3 kg turbot six to eight.
Roasting method
- Take the turbot out of the fridge about 30 minutes before cooking and pat it dry.
- Season with salt, pepper and lemon. Put some butter on the baking tray and place the fish on it.
- Roast in the oven at 100 °C for about 2 hours. The low temperature keeps the flesh silky.
- The fish is ready when the flesh lifts easily from the bone along the centre line.
Serving
Bring the fish whole to the table. Run a knife down the central line, lift off the fillets from each side, then lift out the bone to reach the underside. Serve with boiled potatoes and either roe sauce or a cold crème fraîche sauce. See which sauce with which seafood and Swedish side dishes.
Storage
Keep the turbot in the fridge at 0–2 °C. The product page gives the storage time; see also how long does it keep?
More on choosing fish: which white fish to choose.
Order by Monday 22:00 for delivery on Friday (CHF 29) or pickup in Zollikon or Morges. See delivery and the FAQ.
Allergens: fish.
