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Turbot with Braised Courgettes

    Turbot with Braised Courgettes

    16 Sep 2026 by Wright Brothers Team

    Try Chef Kevin's comforting turbot and braised courgette recipe, the perfect mid-week dinner for colder days.

    • Time 40minutes
    • Serves 4
    • Difficulty Easy

    Ingredients

    4 x 250–300g bone-in turbot steaks

    800g courgettes, cut into 2.5cm chunks

    5 tbsp extra virgin rapeseed oil

    2 garlic cloves, finely sliced

    20g basil, leaves picked

    1 lemon

    40g butter

    2 tbsp chopped flat-leaf parsley

    Sea salt and freshly ground black pepper

    Instructions

    1. Preheat the oven to 200°C / 180°C fan / Gas 6. Pat the turbot dry and season with salt and pepper.

    2. Heat 4 tbsp of the oil in a wide saucepan over a medium-low heat. Add the garlic and cook gently for 1 minute without colouring. Add the courgettes and basil, season and stir well.

    3. Cook uncovered for 15–20 minutes, stirring occasionally, until the courgettes are tender, with some chunks holding their shape and others breaking down. If they catch before softening, add a splash of water. Finish with a squeeze of lemon and check the seasoning. Keep warm.

    4. Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Sear the turbot for 3–4 minutes on one cut side until golden, working in batches if needed. Turn and cook for 1 minute, then transfer to a roasting tray, golden side up.

    5. Dot the fish with the butter and roast for 10–15 minutes, depending on thickness, until the flesh is opaque and comes away easily from the bone. Check the thickest part beside the bone and return to the oven if needed.

    6. Divide the courgettes between four warm plates and place the turbot alongside. Stir the parsley and a squeeze of lemon into the buttery tray juices and spoon over the fish. Serve immediately, taking care of the bones.

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