Turbot is a pricey fish, but very tasty. Turbot is often confused with brill. Now and then it is nice to unpack at home, take a delicious piece of turbot.

Ingredients (4 persons)

Turbot, Olives, Capers, Parsley and Anchovies
  • 4 turbot fillets, skin removed
  • 2 anchovies
  • 2 shallots
  • 240 gr. black olives (pitted)
  • Capers
  • Parsley
  • 2 tbs. fishstock
  • pine nuts
  • Olive oil


Heat the oven to 200 ℃. Grease an oven dish with olive oil

Peel the shallots and roughly chop them. Place the shallots in a food processor along with the olives, anchovies, parsley and fish stock.

Ready to mix for the olive puree

I make the fish stock from the bones of the turbot, but the stock can also be bought ready-made.

Puree the ingredients. Pour the olive oil into the puree until a sauce forms. Make sure the sauce does not become too runny.

Olives with onions from the blender

Place the turbot in the greased oven dish and sprinkle the turbot with salt and pepper.

Spread the olive tapenade over the turbot fillet.

4 turbot fillets spread with olives

Place the fish in the oven for 20 minutes. Meanwhile, in a frying pan, fry the pine nuts without butter. Don’t let them burn. Keep shaking.

If the pine nuts start to discolor, turn off the gas, put them immediately in a container. If left in the pan, they can burn.


Place the turbot on a preheated plate and sprinkle the pine nuts over the fish.

Turbot with celeriac puree

Delicious with celeriac puree, fried chanterelles and / or a pea mousse.

Main course turbot fillet with olives and pea mousse

Serve with a white burgundy.