Turbot is the ideal winter fish, best suited for roasting in the oven in a savory blend of lemon, butter, and herbs.
Sourced from Spain, this fish can be cooked whole or as a bone-in chop—a unique feature that lends itself to slow-cooking and more deeply infused flavors. The fillet is comprised of a mild white flesh that is firm and meaty, contrasted with succulent, buttery morsels along the edge. While it’s not widely known in the U.S., it’s prized as one of the finest fish to grace the plate, and given the limited availability, we’re happy to be one of few offering it.
Simplicity is key when it comes to turbot. With this quick and easy cooking method, you’ll be well on your way to uncovering the distinct and tender treat that is turbot.
What You’ll Need:
1 whole turbot, or 2 chops (if preferred)
Zest and juice of 1 lemon
1 garlic clove, minced
2 teaspoons sea salt
4 tablespoons softened butter
What to Do:
Pre-heat your oven to 400°.
Remove the leaves from six sprigs of thyme. Combine the butter, garlic, lemon zest, thyme, and sea salt in a mixing bowl.
To prepare the turbot, lay it flat, light-side down and cut an incision along the top center of the fish, following the lateral line.
Place your turbot in a large roasting pan or baking tray and massage the butter mixture into the fish. Place the remaining thyme on the tray and lay the turbot on top. Cook for 15–20 minutes.
To check for doneness, pierce the fish at the thickest part with a thin knife until it hits the bone. Hold it there for a few seconds, remove the knife, and press the tip of the knife against your upper lip. If the knife is warm, remove the fish from the oven and let it rest for a few minutes. The residual heat will continue to cook the fish.
To serve, gently peel off the skin and carefully slide the fillets from each side, pulling away from the bones. Make sure you include the small morsels found at the edges.
Don’t forget to flip it over onto the other side! Whole turbot yields four fillets, while chops yield just two. Simply repeat this process on the other side of the fish and enjoy!
Post written by our associate seafood merchant and buyer, Brittney Bullock.