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by Nathan Outlaw from ‘Nathan Outlaw’s Everyday Seafood’ (Quadrille)

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Serves 6

Prep time 15 mins

Cooking time 45-50 mins

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Ingredients

1 turbot, about 3kg (you can sub with sole, plaice, brill, flounder or dab)

500ml olive oil

300ml white wine vinegar

Sea salt and freshly ground black pepper

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For the Basque Potatoes

3 large potatoes, peeled and sliced

olive oil, for cooking

1 white onion, peeled and chopped

2 garlic cloves, peeled and chopped

2 red peppers, peeled, cored, deseeded and sliced

500ml hot chicken stock (see below)

2 tbsp chopped flat-leaf parsley

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Method

For the potatoes, preheat your oven to 180°C/Fan 165C/Gas 4. Heat a frying pan large enough to take all the potatoes (or use 2 pans) over a medium-high heat, then add a drizzle of olive oil. When hot, add the onion, garlic and red peppers and fry for 4–5 mins until starting to brown. Add the potato slices and fry for 2 mins, adding a little more oil if needed.

Transfer the contents of the pan to an oven dish, pour on the hot chicken stock and season with salt and pepper. Bake for 30 mins, or until the potatoes are tender. If burning cover with foil.

Sprinkle over the parsley just before serving.Ìý

In the meantime, light the barbecue 30 mins before you plan to cook the fish.

Combine the olive oil and wine vinegar in a bottle or jar and give it a good shake.

When the coals are white hot, season the fish liberally with salt and place it in a large fish clamp. Put the fish on the barbecue and cook for a total of 15 mins, turning and basting with the oil and vinegar mix every 2–3 mins.

When the fish is nearly cooked, remove from the heat and allow it to rest for 10 mins before eating. Serve the turbot whole on a warmed platter with the potatoes on the side.

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Nigel says that alternatively, you can chargrill it on the hob, over a medium to high heat, in a grill pan, ideally in a fish clamp, for 15 mins, turning and basting with the oil and vinegar mix every 2–3 mins. Otherwise cook it in a frying pan, basting both sides with the oil and vinegar, and turning it once, when the skin is crispy.Ìý Try and avoid tearing the skin, so make sure it’s crisped up before turning.

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Chicken Stock

Makes about 500ml

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Ingredients

2kg chicken bones

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Method

Preheat your oven to 200C/Fan 185C/Gas 6.Ìý Place all the bones in a roasting tray and roast for 30 mins, then turn them over and roast for another 30 mins.

Transfer the bones to a stockpot and cover with water.Ìý Bring to the boil and simmer for 3hrs, skimming the surface regularly.Ìý Pass the stock through a sieve into another pan.Ìý

Bring to a simmer and reduce by half.Ìý Remove from the heat and allow to cool.Ìý The stock is now ready to use. Ìý