Strawberry and Turbot

“From celebrity chef James Strawbridge, this delicious dish has all the tastes of summer all on one plate”


  • 1 whole turbot
  • 1 fennel bulb, sliced
  • 1 orange, sliced
  • 100ml rosé wine
  • 2 tbsp olive oil
  • 2 tsp sea salt flakes

For the strawberry salad:

  • 1 punnet of British strawberries, sliced
  • 1 tsp caster sugar
  • 2 tbsp balsamic vinegar
  • 1 tbsp chervil, chopped
  • 1 tbsp chives, chopped
  • Pinch of sea salt and cracked black pepper


Preheat the oven to 180˚C. On a roasting tray lay a vegetable trivet of sliced fennel, rosé and orange slices. Drizzle your turbot with oil and season generously with sea salt. Roast for 30-35 mins in the oven until it is cooked down to the bone and the skin is crispy. Baste in the juice halfway through cooking to keep the turbot moist and build the layers of flavour.

For the salad, macerate the sliced strawberries with a pinch teaspoon of sugar for 10-15 mins. Then toss gently in a bowl with balsamic vinegar and freshly chopped herbs. Season with a pinch of salt and pepper.

Serve the turbot with strawberry salad and some new potatoes on the side.

Fresh, high-quality and sustainably sourced British ingredients can be found at: