Cooking Turbot Fillets In The Oven

Sprinkle the greek baked turbot fillets with tomatoes and 1 teaspoon of lemon juice.

Cooking turbot fillets in the oven. 1 1 2 sticks 12 tablespoons unsalted butter 1 2 cup dry white wine. Place fish in an oven safe dish and top with the lemon mustard mixture. This fish can be prepared a variety of ways. The most common way of cooking turbot fillets is to pan fry them until golden brown and crispy this can be done in a matter of minutes.

Place the turbot fillets on top. Remove the fish from the freezer and from its packaging. To add extra flavour to the fish add a knob of butter to the pan when turning the fish over and finish with a squeeze of lemon. Fish used in this recipe.

Pat the fish dry with a paper towel. Combine the lemon juice mustard olive oil and parsley in a bowl and mix thoroughly. A general rule for cooking fish is to measure the flesh at its thickest point and cook eight to 10 minutes per inch four to five minutes per half inch. Rinse the fish under cold water to remove any frost or ice that s accumulated.

Preheat oven to 425 fahrenheit. Kosher salt and freshly ground black pepper 2 to 3 tablespoons canola oil. Cover and bake for 20 minutes or until fish flakes easily with a fork. 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.

Drizzle melted butter over the fish fillets 5 minutes before removal to increase flavor. Rinse off frost or ice. The skin is normally removed before frying. Try serving turbot with a potato puree or a fresh garden salad.

When purchasing frozen fish fillets make sure they are solidly frozen and don t have an odor. Turbot is the ideal winter fish best suited for roasting in the oven in a savory blend of lemon butter and herbs. Poach your turbot fillets in milk saute them in olive oil or deep fry them. Turbot is a good source of vitamin b12 and selenium and like most fish turbot are naturally low in fat.

Turbot have an assertive flavor that is sometimes compared to halibut. Brush the fish with a thin layer of olive oil or your favorite marinade season with a pinch of salt and pepper and get cooking. For very thick fillets or fillets and steaks with the bone left in it is best to pan fry the fish until golden on one side then flip the fish and finish in a hot oven for approximately 4 6 minutes until cooked through this ensures the fish is not overcooked on. Bake for 20 minutes or until fish flakes easily with a fork.

Grease the foil just as you would the bottom of the tray or dish. Make cleanup a snap by lining the baking tray or baking dish with a piece of aluminum foil.