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Grilled Turbot with Celery Leaf Salsa Verde

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This grilled turbot with celery leaf salsa verde is a sophisticated yet simple heart-healthy dish that celebrates the delicate flavour of prime British flatfish. By gently cooking the turbot in foil parcels on the barbecue, the fish steams in its own juices and aromatic rosemary, ensuring a moist and flaky texture every time. The pairing of white fish with a piquant, herb-driven sauce creates a light, seasonal meal that is perfect for summer entertaining or a nutritious weekend lunch.

The star of this recipe is the vibrant salsa verde, which makes clever use of celery leaves to add a unique, peppery depth against the traditional parsley base. It provides a bright, citrusy contrast to the rich turbot, while a side of creamy aioli adds a touch of indulgence. Serve this elegant main with some steamed new potatoes or a crisp green salad for a complete, restaurant-quality experience at home.

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Ingredients for Grilled Turbot with Celery Leaf Salsa Verde

  • 2 whole turbot (about 1.4kg each), heads and fins removed, split in half along the backbone

  • 300ml extra-virgin olive oil, divided

  • Kosher salt

  • 8 sprigs rosemary, divided

  • 1 1/2 cups finely chopped parsley

  • 1/2 cup finely chopped celery leaves

  • 1 garlic clove, finely grated

  • 1/2 lemon

  • 1/2 teaspoons Aleppo-style or other mild red pepper flakes

  • Freshly ground black pepper

  • Aioli or store-bought mayonnaise (for serving)

How to make Grilled Turbot with Celery Leaf Salsa Verde

Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with 120ml oil (2 tablespoons per piece) and season with salt. Working one at a time, place a fillet in the centre of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.

Place pouches on cool side of grill, cover grill, and cook fish, turning once, 20–25 minutes. Open a pouch to check fish. Flesh should be slightly opaque and the tip of a knife should slide through easily. Grill a little longer if needed.

Meanwhile, combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining 180ml oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavours to come together.

Transfer fish to a platter and serve with salsa verde and aioli.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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