Whole turbot grilled until the firm, meaty flesh is just done, served with a classic brown butter, caper, and lemon sauce. The king of flat fish.
smokeandsoil.com/recipes/whole-grilled-turbot-with-brown-butter
by L Field
Prep
10 min
Cook
18 min
Total
28 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
For the Turbot
For the Brown Butter Sauce
The simplest way to cook turbot is almost always the best. A clean grill, good fish, high heat — it doesn’t need much else. The key is respecting the ingredient: fresh, seasonal turbot, cooked whole over direct heat to develop a crisp, golden skin while keeping the flesh tender and moist. The grill acts as a straightforward tool here, bringing out the natural flavours without fuss or distraction.
Finishing the fish with a brown butter sauce is less about masking and more about complementing. The nutty richness of the butter, brightened with capers, lemon, shallot and parsley, adds a subtle depth that lifts the dish without overpowering it. This balance between clean, honest cooking and thoughtful seasoning is what makes the recipe work — it’s about precision and patience, not complexity.
Cooking whole fish on the BBQ requires a bit of technique, from managing the two-zone setup to using a probe thermometer to monitor internal temperature. It’s a method that rewards care and attention, turning a simple fish into something quietly impressive. This recipe is for those who appreciate everyday BBQ done properly — clean, seasonal, and driven by the ingredients themselves.
For the Turbot
approx. 2kg, gutted and scaled (ask your fishmonger to prepare)
For the Brown Butter Sauce
cut into cubes
drained
juiced
finely diced
chopped
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill and Fish
Establish a two-zone fire in the Weber Master-Touch. Light the briquettes and allow them to ash over, then bank them to one side of the grill to create a direct (hot) zone and an indirect (cooler) zone. Target a grill grate temperature of 160°C to 180°C over the direct zone. Pat the turbot dry with kitchen paper. Score the fish 3-4 times on both sides, cutting down to the bone. This aids in even cooking. Rub the fish thoroughly with olive oil and season heavily with salt and pepper, ensuring seasoning penetrates the scores. Place the fish securely in the fish grilling basket.
Grill the Turbot
Place the fish basket over the direct heat zone. Close the lid, ensuring the top vent is open and positioned over the fish to draw heat across it. Grill for 8 minutes. Flip the fish basket and grill for another 8 minutes over the direct heat. After the second flip, move the fish to the indirect heat zone. Insert the digital probe thermometer into the thickest part of the fish, avoiding the bone. Close the lid and continue to cook, monitoring the internal temperature.
Finish and Rest
The turbot is cooked when the internal temperature reaches 65°C. This will typically take an additional 10-15 minutes on the indirect side. Once the target temperature is reached, remove the fish basket from the grill. Carefully remove the turbot from the basket and place it on a warm platter. Allow the fish to rest for 5 minutes.
Construct the Brown Butter Sauce
While the fish rests, prepare the sauce. In a small saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the milk solids separate and turn a deep, nutty brown. This should take approximately 3-4 minutes. Remove from the heat immediately to stop the cooking process. Stir in the diced shallot, capers, lemon juice, and chopped parsley. Season the sauce with a pinch of salt and pepper.
Serve
Spoon the brown butter sauce generously over the rested turbot. Serve immediately with a simple seasonal side, such as charred leeks or roasted celeriac.
Serve
Spoon the brown butter sauce generously over the rested turbot. Serve immediately with a simple seasonal side, such as charred leeks or roasted celeriac.
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
probe
A dual probe thermometer is an indispensable tool for anyone serious about mastering low and slow BBQ or any fire-cooking technique that demands precise temperature control. It allows you to simultaneously monitor the internal temperature of your meat and the ambient temperature inside your cooker. This dual insight is crucial because the heat environment and the meat’s temperature do not always rise at the same rate. Understanding both helps you avoid undercooking or overcooking, ensuring perfectly cooked results every time. It fits seamlessly into the Smoke & Soil ethos by supporting clean, whole-food cooking over fire with precision and confidence. Using a dual probe thermometer encourages a more relaxed, no-bullshit approach to BBQ. Instead of constantly opening the lid to check progress, which wastes heat and smoke, you can trust the readings and walk away. This aligns with our focus on everyday BBQ that is both enjoyable and efficient. The ambient probe helps you maintain steady cooking conditions, while the meat probe ensures your protein hits the perfect target temperature. Together, they empower you to cook with intention and respect for the ingredients. Practical advice for using a dual probe thermometer includes placing the meat probe into the geometric centre of the thickest part of the cut, avoiding surface placement which gives misleading readings. The ambient probe should be clipped at grate level but not touching metal to accurately measure the cooking chamber’s temperature. Always route cables carefully through vents or gaps to prevent damage when closing lids. Finally, set temperature alerts to free yourself from constant monitoring. The thermometer’s purpose is to let you focus on other tasks or simply enjoy the process without guesswork.
Temperature Targets
Written by
L Field
