American · Main · Medium
Turbot
A prized flatfish with firm, meaty flesh and a delicate sweetness. Roasted whole with lemon and herbs, it is pure elegance.
The whole recipe in 60 seconds
Turbot, in 5 ideas
- Turbot is called the king of the sea in French cooking for its firm texture
- Cooking on the bone keeps the flesh moist and adds flavor
- The dark skin side goes down for the best presentation
- A whole fish always impresses guests with minimal extra effort
- Leftovers flake beautifully into fish cakes the next day
What you need
Ingredients
- 1 whole turbot, 3 to 4 lbs, cleaned
- 3 tbsp olive oil
- 1 lemon, sliced
- 4 sprigs thyme
- 3 cloves garlic, smashed
- 1/2 cup dry white wine
- Salt and pepper
- 2 tbsp butter
How to make it
Directions
- Heat the oven to 425 F and oil a large roasting pan.
- Score the top of the fish lightly and season inside and out with salt and pepper.
- Stuff the cavity with lemon slices, thyme, and garlic.
- Drizzle with olive oil and wine, dot with butter.
- Roast 20 to 25 minutes until the flesh flakes easily.
- Serve with the pan juices spooned over.
Money saver. If turbot is too pricey, halibut steaks prepared the same way are an excellent and much cheaper substitute.