Turbot with olives

Turbot fillet with olives from the oven.
Course Main dish
Servings 4 Persons


  • Oven
  • Baking pan


  • 4 pcs Turbot fillet Skin removed
  • 2 pcs Anchovies
  • 240 gr. Black olives pitted
  • Capers
  • 2 tablespoons Fish stock Preferably homemade
  • Parsley
  • Pine nuts
  • 2 pcs Shallots
  • Olive oil



  • Heat the oven to 200 ℃.
  • Grease the baking dish with some olive oil.
  • Peel the shallots and cut them roughly.
  • Place the shallots together with the olives, anchovies, parsley and fish stock in a food processor.
    I make fish stock from the bones of the turbot, but you can also buy the stock ready-made.
    Klaar om te mixen voor de olijven puree
  • Puree the ingredients with the food processor
  • Pour olive oil into the mashed olives until a sauce forms, making sure the sauce is not too liquid.
    Olijven met ui uit de blender
  • Place the tarbots in the greased baking dish and sprinkle with salt and pepper.
  • Spread the olive tapenade on one side over the fish.
    4 tarbot filets met olijven besmeerd
  • Put the dish with fish in the oven for 20 minutes.
  • Meanwhile, fry the pine nuts without butter in a frying pan.
  • Keep shaking / stirring so that the pine nuts do not burn.
  • Turn off the gas when they start to color and put the pine nuts in a container, do not leave them in the pan, otherwise they can still burn.


  • Place the turbot on a preheated plate and sprinkle the pine nuts over the fish.
    Tarbot met knolselderijpuree
  • Serve with a celeriac puree, chanterelles and / or a pea mousse.
    Hoofdgerecht tarbot filet met olijven en doperwtenmousse

Wine suggestion

  • Serve a white Burgundy with the turbot.


Turbot is a flat fish and is often seen as a delicacy.