Roasted Whole Turbot with Black Butter and Capers (Turbot au Beurre Noir et Capres)

INGREDIENTS

Whole Roasted Turbot:

WF Coarse White Pepper
Olive Oil

Black Butter with Capers:

6 oz. Salted Butter
3 Tbsp. White Wine Vinegar
2 Tbsp. Capers
1 Tbsp. Italian Parsley, coarsely chopped

LET'S GET COOKING!

Black Butter with Capers:

Cut butter in 1” pieces and place in a saucepan under medium heat. Melt until butter begins to turn a hazelnut color. Add vinegar and capers and cook for a minute or until it starts to simmer. Retire from the heat and add parsley. Keep warm or reheat until ready to serve over fish filets.
Roast and Broil Method:

Preheat oven to 425 F. Wash and pat dry the whole fish. Season both sides with salt and pepper. Line a sheet pan with aluminum foil and brush bottom with olive oil. Season both sides of whole fish with salt and white pepper. Place the whole turbot on the sheet pan, dark-skin-side up. 3. Place pan in the bottom rack of the oven and roast for 10 to 15 minutes. Change oven setting to Hi Broil. Place on the upper rack of oven about 4”from broiler heat. Broil until skin begins to blister, 2-4 minutes. 4. Using the back of a spoon or an edge of a knife, carefully peel the skin of the whole fish on both sides. Place on a platter, lift filet from fish and serve with black butter with capers. Grill Method: Wash and pat dry the whole fish. Season both sides with salt and pepper. Place fish on an oiled grilling cage. Heat charcoal or wood. When fire is medium high, place fish on the grill for 8-10 minutes on each side or until skin begins to blister. Transfer to a platter and using back of the spoon, peel the skin on both sides. Serve filets with warm Black Butter with Capers.