Grilled Turbot with Celery Leaf Salsa Verde

Name: Grilled Turbot with Celery Leaf Salsa Verde
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 whole whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone; 1¼ cups extra-virgin olive oil; to taste Kosher salt; 8 sprigs rosemary; 1½ cups parsley; ½ cup celery leaves; 1 clove garlic; ½ whole lemon; ½ tsp Aleppo-style pepper flakes; to taste black pepper; to serve aioli

Succulent grilled turbot fillets served with a vibrant salsa verde made from fresh celery leaves, parsley, and garlic. The fish is gently cooked in foil packets with rosemary for maximum flavor and moisture.

8 servings

1 hr

Published October 4, 2025

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Ingredients

•2 whole whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone
•1¼ cups extra-virgin olive oil
•to taste Kosher salt
•8 sprigs rosemary
•1½ cups parsley
•½ cup celery leaves
•1 clove garlic
•½ whole lemon
•½ tsp Aleppo-style pepper flakes
•to taste black pepper
•to serve aioli

Cooking Instructions

1.
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 1/2 cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center 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.
15 min
2.
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.
25 min
3.
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 3/4 cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.
15 min
4.
Transfer fish to a platter and serve with salsa verde and aioli.
5 min

Ingredients

•2 whole whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone

•1¼ cups extra-virgin olive oil

•to taste Kosher salt

•8 sprigs rosemary

•1½ cups parsley

•½ cup celery leaves

•1 clove garlic

•½ whole lemon

•½ tsp Aleppo-style pepper flakes

•to taste black pepper

•to serve aioli

Cooking Instructions

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 1/2 cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center 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.

15 min

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.

25 min

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 3/4 cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.

15 min

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

5 min