Baked Turbot Recipes

TURBOT WITH BROWN BUTTER AND CAPERS

Steps:

• Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
• Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
• Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

EASY BAKED ALMOND TURBOT FILLETS

Steps:

• Preheat oven to 425°F (220°C).
• Beat egg and milk together.
• Mix breadcrumbs, oregano, salt and pepper.
• Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan.
• Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions.
• Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.

ROASTED TURBOT ON A CRISP POTATO CAKE WITH TEARDROP TOMATOES AND GAETA OLIVES

Steps:

• PREPARE THE TURBOT:
• Rinse the fish under cold running water until the water runs clear and no trace of blood remains. Cut off the head and tail with a large knife or cleaver. Use a pair of scissors to cut off the fins, including the two lines of fins that run along the sides of the fish. Cut the fish crosswise in half through the backbone and set aside.
• Preheat the oven to 450°F.
• PREPARE THE POTATO CAKES:
• Peel 1 of the potatoes and slice very thin on a mandoline. As you slice the potato, arrange the slices in a single layer in a spiral fashion, starting in the center of the pan in an ovenproof 8-inch nonstick frying pan, covering the bottom of the pan. Sprinkle with half the thyme, teaspoon of the salt, and pepper to taste and drizzle with 1 tablespoon of the olive oil. Repeat to make a second potato cake in a second pan.
• ROAST THE FISH:
• Place one piece of the fish in the center of each potato cake. Put the pans in the oven and roast until the fish is cooked through, about 15 minutes. Transfer the fish to a cutting board.
• Return the cakes to the oven to brown, about 5 more minutes. Turn the potato cakes out onto two serving plates.
• MEANWHILE, PREPARE THE SAUCE:
• Combine the tomatoes, wine, and vinegar in another medium frying pan and bring to a boil on top of the stove. Reduce the heat and simmer until the liquid is reduced by one-half and the tomatoes are softened, about 5 minutes. Add the butter, olives, and olive oil and whisk to emulsify. Season to taste with salt and pepper.
• ASSEMBLE THE DISH:
• Remove the skin and lift the fish fillets from the bones. Place the 2 halves of each fillet on top of each other, in the center of each cake. Arrange 5 tomatoes around each potato cake. Pour the sauce over the fish and scatter the olives around. Garnish each plate with a sprig of rosemary and serve immediately.