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Epicurious

Grilled Turbot with Celery Leaf Salsa Verde

3.8

(1)

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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

This recipe originally called for enveloping the fish in fig leaves. They permeate the flesh, giving it a nutty flavor, and serve as both a shield to protect the flesh and a beautiful platter. But we've simplified things so you can grill the fish in a foil packet. Don't fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder.

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