Whole grilled turbot is one of the defining dishes of Spain's Basque coast, especially around the fishing town of Getaria. Cooked simply over charcoal, the fish is basted throughout with Agua de Lourdes - a vinaigrette of olive oil, vinegar and fish stock — which caramelises the skin while combining with the fish's natural juices to create a rich, silky sauce.
Ingredients (serves 4)
- 2Kg whole turbot
- Sea salt
- 3 tbsp of cider vinegar
- 3 tbsp of extra virgin olive oil
- 6 tbsp of olive oil
- 2 tbsp txakoli wine
- Salt to taste
Method
Preheat your barbecue until the coals are glowing white and giving off a steady, even heat. While the fire comes up to temperature, prepare the agua de Lourdes by adding all the ingredients to a squeeze bottle and shaking well until lightly emulsified.
Season the turbot generously with salt on both sides, then secure it in a fish grilling basket. Grill over a medium heat for around 8 minutes per side, regularly brushing the fish with the agua de Lourdes. This helps prevent the skin from drying out while encouraging an even, lightly charred finish.
Once cooked, transfer the fish to a warm serving platter. Carefully remove the fillets from all four quarters, making sure to serve the prized cheeks and head alongside them. Pour a little more agua de Lourdes into the cooking juices left in the fish basket or tray, then whisk together with a fork until the mixture thickens into a glossy, pil pil-style sauce. Spoon generously over the fish just before serving.