Turbot Fish Cooking Time

Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish.

Turbot fish cooking time. Slashing the flesh a few times on the topside will help to permeate flavour deeper into the flesh and will ensure the fish cooks more evenly. This fish can be prepared a variety of ways. Turbot psetta maxima broad bodied european flatfish of the family scophthalmidae. Try adding some complementary ingredients fennel lemon white wine fish stock to the bottom of the baking tray and sit the turbot on top.

It s just enough time to cook the flesh through so that it s opaque but not so much that it flakes. Cooking turbot whole with the bones is always preferable as it adds flavour to the fish. Turbot have an assertive flavor that is sometimes compared to halibut. Use your judgment but err on the side of less is more.

It is well known in europe where it is farmed commercially. For more flaky fish or for fish fillets that need to be cooked more well done cook at 61 c. Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It is a left sided flatfish with its eyes normally on the left side of the head and it is scaleless though its head and body are studded.

Try serving turbot with a potato puree or a fresh garden salad. The only hitch comes with fillets that are uneven. Download the recipe pdf. Fish used in this recipe.

Turbot is a species of fish related to the sole. For halibut swordfish seabass and more. Salt seals in moisture making it an excellent way to bake turbot making the fish succulent but not salty. Place fish in an oven safe dish and top with the lemon mustard mixture.

This vinaigrette keeps the skin of the turbot from drying out as it cooks and later becomes a sauce that will be spooned over the fish. Cooking spray turbot fillets herb minced garlic paprika turbot with a ginger and lime sauce and steamed greens bbc vegetable oil lemongrass vegetable stock bok choi vegetable oil and 16 more. After the 4 minutes are up on the white side the fish gets flipped over one final time and finishes cooking on the dark skin side for another 4 minutes resulting in a 12 minute total cook time. Turbot is a good source of vitamin b12 and selenium and like most fish turbot are naturally low in fat.

Bake for 20 minutes or until fish flakes easily with a fork. General cooking temperatures for most fish that are cooked to medium rare e g fatty fish range from 53 to 57 c with an approximate cooking time of 12 to 15 minutes for every inch of thickness.