Step 1, With a fork, combine the butter and herbs. This special recipe works just as well with halibut, sole, plaice, or any other flat fish. Using a sharp knife cut 2-3 times incisions into the thickest part of the top fillet. It is an epicurean delicacy. Contact us directly for inquiries. Season the fillets with sea salt and turn to cook on the other side. The sweetness of the shallots and butter balances the sharpness of the lemon and capers, enlivening the tender and delicately-flavoured turbot. All Rights Reserved. Spoon the foaming butter over the fish and remove from the heat. Heat a frying pan until hot and add the butter and the olive oil. Squeeze some lemon juice over the cooked fillets. Spray remaining uncooked side of fillets with cooking spray, turn … Prior to the risotto being completely cooked heat the extra virgin olive oil in a large frying pan or possibly griddle pan till warm, then cook the turbot fillets for 2-3 min on each side. The distinct flavour in this dish is the fresh taste of the sea which goes well with a young supple Chianti. Ingredients. Fry the fish, skin side down, in the skillet for 5 minutes. 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. If possible, keep the fillet of turbot on the bone like Robert Thompson's Pan-roasted turbot to ensure best results. Add the butter and the fish, skin-side down. Serve with the charred lemon halves. Fold parchment over fillet and seal. Turn … Serves 6. Allow the turbot to cook for two minutes on a high heat, then turn the heat down to medium and continue to cook for another minute. Flip and cook for another 30 seconds. I think this is a really simple way to make a lovely flatfish like flounder, lemon sole, plaice, turbot or brill look, and taste, really exciting. It may not be as great as its wild counterpart, but it’s already a damn fine fish. Add oil. Place fish in an oven-safe dish and top with the lemon mustard mixture. Fried Turbot Fillets with Beer Sauce recipe | Eat Smarter USA Season the skin-side of the turbot with salt and fry the fish for 1-2 minutes until golden-brown. Flip the remaining fish onto a new board and remove the parchment paper. White fish will benefit from salting and chilling it for at least half an hour, then rinse the fish again and pat dry. 6. Step 2, Heat a stainless steel skillet until very hot but not smoking. Whole, pan-fried: Small fish are just scaled, gutted, and fried whole, like, Whole, roasted: Medium-sized fish that’s not too big to flip with reasonable ease can be roasted in a very hot oven for a short time. 2 cleaned (skin removed) turbot fillets with the beards on (about 350 g total) salt 15 g olive oil 15 g butter 1/2 lemon black pepper, ground curly parley, finely chopped. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Turn the fillets over and fry for 2 minutes. Unless you plan to eat it raw, good seafood doesn’t need to be marinated or coated in spices and condiments. Wait until it reaches that temperature. Pat them dry very well. Season the fish with salt and freshly ground black pepper and place into the pan when the oil and butter are sizzling hot. To make the sauce, remove the seeds from the tomatoes and cut the flesh into small dice. According to the IUCN Red List of Threatened Species, turbot is a near-threatened species, and its population is declining. Pan Fried Turbot recipe. Spread half of the olive oil on the light side, and season with salt and pepper. Place in a large nonstick skillet coated generously with cooking spray, and cook over medium heat until fillets are golden, about 10 minutes. Use the bones, head, and tail (raw or cooked) for fish stock. Heat the olive oil and butter in a non-stick pan over medium-high heat. Over the past decades, it has been overfished, falling victim to its own popularity. Dip each piece of halibut in whisked egg. In a skillet or frying pan melt the butter and add the pieces of turbot. While cooking, pan fry the spinach in a warm pan with some extra virgin olive oil, nutmeg and seasoning and place in the centre of the plate. Dip catfish fillets in beaten egg, then coat well with seasoned potato mixture. Turbot Fillets also sold in full sides. Rinse the fish fillets and scale them, if necessary. https://www.tasteofhome.com/recipes/pan-fried-breaded-trout Portioned at Fisherfolk. Heat the oven to 275 C / 525 F on the convection position. Raw Turbot Fillet Portions. Ingredients - 2 Turbot - 150 g (5 oz.) © Florian Pinel 2010-2019. For the turbot, heat a frying pan until hot. At home in New York, I can get farmed turbot for $25 a kilo. Place the turbot in a hot pan with some seasoning and olive oil and cook on both sides for about 3 minutes in total. Place turbo on a sheet of parchment, place 4 slices of lemon on each fillet, spread olives and oregano on top of fillet. Season the fillets with sea salt and turn to cook on the other side. Directions: Cut the fillet into 1-2 inch wide strips, season with salt and pepper. Heat olive oil in a large frying pan over medium-low heat. Cook the turbot fillets for 2-3 minutes on each side, or until golden brown all over. Pat the turbot fillets dry, season well then fry over medium-hot heat in the same pan, skin side down, with a touch more oil and butter. In western Europe, wild turbot fetches $60-80 a kilo, and that’s for the whole fish, with the skin, head, tail, and bones – the actual meat represents only one third of the total weight. Repeat the above steps to separate the other two fillets. Check out our recipes page for more ideas!. Make the Trout. 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. Add in the turbot on the top and to finish the sauce, season with salt and pepper and add in all the minced herbs and place around the edge of … 2. Season the fish with salt and freshly ground black pepper and place into the pan when the oil and butter are sizzling hot. Crisp green winter samphire. To serve, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through. Pan-fried turbot fillets Yields 2 servings. with artichoke puree and red wine sauce. Peel and slice the garlic and onions and add to a pan with some olive oil and juice and zest of the lemons. Add the herbs and garlic. Prior to the risotto being completely cooked heat the extra virgin olive oil in a large frying pan or possibly griddle pan till warm, then cook the turbot fillets for 2-3 min on each side. Brasserie 9 Fine French Cuisine invites you to try “Pan Seared Turbot”. Serve the fillets, pouring the “sauce” from the pan on top. 150g-250g. To illustrate my point, I’ve picked a species that’s considered by many as one of the very best: turbot. Sauté the fillets skin side up (although the skin has been removed) until golden brown. Season the fish fillets with salt on both sides. View Recipe Bagatelle Norway by Eyvind Hellstrm To make the sauce, remove the seeds from the tomatoes and cut the flesh into small dice. On the right, place a sheet pan lined with wax paper or plastic wrap. Turbot fillet with grenadine sauce and pan-fried porcini mushrooms and chanterelles. https://eatsmarter.com/recipes/fried-turbot-fillets-with-beer-sauce Save my name, email, and website in this browser for the next time I comment. Transfer the pan to the oven and cook for 6-8 minutes. Drizzle with squeezed lemon juice, season with black pepper, and sprinkle with chopped parsley. Ingredients - 1 turbot of 2 to 3 kg - 3.5 oz of butter - olive oil - flower of salt - mill pepper - 1 liter of red wine côtes du rhône "les charmilles" - 1/10 cup of grenadines - 1 cup and 1/3 cup of veal stock - 1.8 oz of butter - 1 onion - 14.1 oz cepes Sprinkle a large baking tray with olive oil and place the fish into the tray. Recipe – Pan fried turbot with samphire, and caper-butter sauce Serves 4 – Cooking and preparation time 15 minutes total. Bake for 20 minutes or until fish flakes easily with a fork. While this gave me plenty of time to understand and master the peculiarities of each different species, there are two broad points that I want to emphasize: There are many ways to cook fish, but if we stick to direct heat, it comes down to these options, and the choice is often dictated by practicality and common sense: Considering its size, turbot can either be prepared whole, roasted or filleted, pan-fried. DIRECTIONS. This large, flat fish has a subtle flavor, and firm flesh which lends itself to cooking in luxurious style. 7. If the fillets are too large to fit in the pan, you can of course cut them. Remove to a warmed plate (they will continue to cooking slightly) 5. Find simple recipes for fried tilapia and pan-seared tilapia right here, with over 50 recipes to choose from. Pan fried turbot with grapes, scallops and sauce Veronique Credit: Photo: Heathcliff O'Malley 4 x 150-175g (5-6oz) turbot fillet (or other white fish), skinned olive oil If you want to, you can ask your fishmonger to run a knife down the back of the fish and make a pocket for you to stuff. $12/200g Packages | $26/lb. If the pan and oil are hot enough (and, in the case of cast iron and carbon steel, if the pan is well seasoned enough), the fish should glide across like a skater on ice. To assure the fillet is done, test with a fork. Add a small drizzle of oil and place your turbot fillets in the pan. 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 the outside and undercooked in the centre. Preheat oven to 350 degrees. Marcus Eaves removes the skin before pan-frying his turbot and serving with prawns, braised fennel and borage. Heat a few tablespoons of canola oil in a … The turbot should be pan-fried in clarified butter on one side only. The proteins in fish start changing at a lower temperature than those in meat, and seafood generally has a higher water content. The fillets should be done unless they are unusually thick. Remove lid and flip fillets. A 2.5 kg turbot will yield about 800 g of cleaned fillets, enough for 4-5 people. My last recipe brought you the Dalmatian stew, a delicious mix of Swiss chard and potatoes. Cut halibut into 4 equal pieces. Leave the fillet in the pan to finish cooking through from the residual heat, To check that the fish is cooked, insert a metal skewer at the thickest part, it should go through easily and be warm to the touch. I’d say that the ideal size for roasting is 1-1.5 kg. Heat a frying pan until hot and add the butter and the olive oil. Turn them … Flip and transfer to a baking sheet lined with parchment paper. Instructions In a shallow dish, combine potato flakes, seasoned salt, and pepper. Remove the pan from the oven, arrange the scallops on top of the turbot, then re-cover the pan and return to the oven for a further 2-3 minutes, or until the scallops are just cooked through. Cook until golden and crisp on the underside, for approximately 3 minutes. If it flakes easily, it is ready to serve. It has a good-flavoured firm flesh, on a par with Dover sole. Add 2 cloves finely chopped garlic and sauté for 30 seconds. Prepare the turbot by removing the fillets from the whole turbot and remove the skin and trim up to some nice fillets and leave to one side. Bake for 5-10 minutes or until fish flakes easily. Arrange the work surface from left to right with two plates, a shallow bowl and a third plate. Pan Fried Turbot recipe. Melt the butter in a pan large enough to fit the fish in one layer. The skin is normally removed before frying. What this means for you is that fish cooks relatively quickly, and overcooked fish is dry. Rinse the Turbot under cold running water then pat dry with kitchen paper. Turbot with top two fillets removed. Bake fish for 14min. ... Spicy seasoned fish fillets are quickly pan fried, sprinkled with lime juice, and served in warm corn tortillas with a creamy lime-seasoned coleslaw blend and shredded cheese. Turbot makes a delicate but flavorful stock. Place fish in an oven-safe dish and top with the lemon mustard mixture. This special recipe works just as well with halibut, sole, plaice, or any other flat fish. Place the fish fillets on the first plate. Turbot. Learn how your comment data is processed. It has a good-flavoured firm flesh, on a par with Dover sole. Allow the turbot to cook for two minutes on a high heat, then turn the heat down to medium and continue to cook for another minute. Pan fried sea bass or bream with crispy skin; what a great way to cook fish. Place a non-stick frying pan over a medium heat and add 1 tbsp of vegetable oil. Heat another frying pan until hot, add the rest of the butter, leeks and sprouts and fry over a high heat until just wilted, but still bright green. Place the turbot fillets on top of the pile of shallot and mushrooms, then bring the liquid to the boil and cover the pan with a lid. When the skin is brown (about 2 minutes), flip over onto the flesh side and fry for another minute. Place in a large nonstick skillet coated … Heat the olive oil and butter in a non-stick pan over medium-high heat. The fillets should be done unless they are unusually thick. Cook the fish for 2-3 minutes on one side, then turn and cook for another 3-5 minutes on the other side depending on the thickness of the fish. Fill the second plate with flour, the bowl with milk and the third plate with panko crumbs. Turn the turbot over, add a … Cook on low to medium heat for an additional five minutes. Salt, black pepper, some fat (butter prevents the fish from sticking in the pan, but oil has a higher burning point), maybe a drizzle of lemon and some herbs to finish, that’s it! 4 (4 ounce) skinless fillets of Turbot or other firm, flaky whitefish; Directions. Add 2 cloves finely chopped garlic and sauté for 30 seconds. Peel and slice the garlic and onions and add to a pan with some olive oil and juice and zest of the lemons. To cook the turbot fillets, heat a large non-stick pan for 1 – 2 minutes. https://fish-recipes.wonderhowto.com/how-to/make-pan-fried-turbot-68291 Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Check out our recipes page for more ideas! Pan fry the fillets for 2 minutes on the first side, and the turn over and fry the other side for just 30 seconds. Sprinkle the turbot on both sides with salt and pepper. Cook on low to medium heat for about five minutes. Instead, switch to…. Granted, turbot isn’t the most common fish in Croatia. Cook until charred, then reserve. Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions. Turbot recipes Turbot is a flatfish primarily caught in the North Sea with a black-brown skin and a length of about 50 cm. Leave the “beards” (the flesh covering the dorsal and anal fins) attached to the fillets! Cook on low to medium heat for about five minutes. Turbot is a princely fish that deserves to be cooked with care and attention. Rinse the turbot under cold water and pat dry with paper towels. Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent. To cook the turbot fillets, heat a large non-stick pan for 1 – 2 minutes. For the fish, season the turbot fillet and place in an ovenproof pan and bake in a hot oven, 180ºC for 4 minutes. Transfer the pan to the oven and cook for 6-8 minutes. Add a small drizzle of oil and place your turbot fillets in the pan. Once the oil is hot, season the turbot fillets and add to the pan, skin-side down. Preheat oven to 425° Fahrenheit. The skin is normally removed before frying. Set aside and keep … Form into a ball, wrap in waxed paper, and chill. Squeeze lime juice over fillets and marinate for at least... salt, and pepper. Roasted or Pan-Fried Turbot, and How to Cook Fish, My last recipe brought you the Dalmatian stew, these vendace I ate in the Russian Far North, Dalmatian Shellfish and Cheese Tortellini in Tomato Broth, Swiss Chard and Potatoes, Dalmatia’s Favorite Side Dish, Maraschino and Cherry Liqueurs: Tasting + Cocktails, Pomor Cod Sous-Vide, Cod-Potato Fritters, Cod Roe Hollandaise, Scallop Tartare from the Russian Far North, Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Stick a toothpick into the thickest part: the toothpick should enter without resistance and should feel just warm when you bring it to your lips. Arrange the fillets in a single layer in the pan and cover. If it flakes easily, it is ready to serve. Season the turbot fillets with salt and pepper. With their fatty, slightly gelatinous texture and their rich flavor, they’re my favorite parts of the whole fish. So before venturing into more complex dishes, you must first know how to cook fish properly! Halve the lemons and discard the seeds. Season with a little salt and black pepper. Preheat oven to 425° Fahrenheit. Spread the remaining olive oil on the dark side, and season again. Cook the turbot fillets for 2-3 minutes on each side, or until golden brown all over. Arrange the fillets in a single layer in the pan and cover. Cook until golden and crisp on the underside, for approximately 3 minutes, Turn the turbot over, add a knob of butter and allow the butter to melt and foam. Spread the tomatoes and garlic onto one sheet parchment paper and drizzle with 1 tablespoon olive oil. If possible, keep the fillet of turbot on the bone like Robert Thompson's Pan-roasted turbot to ensure best results. Optionally, drizzle a little bit of olive oil on the fillets. Years ago, back when I worked at David Bouley‘s Danube restaurant, I cooked at the fish station for longer than any other station. But while roasting a whole fish may bring some of the theatrics of Dalmatian restaurants to your house, pan-fried fillets are great too (especially with the inimitable flavor of melted butter). 5. Finally, two more pieces of advice specific to turbot: 2 lemonscanola oil spraywhole 1 kg turbot, gutted 35 g extra virgin olive oil, plus some for serving (see below)saltblack pepper, ground, Pan-fried turbot filletsYields 2 servings, 2 cleaned (skin removed) turbot fillets with the beards on (about 350 g total)salt15 g olive oil15 g butter1/2 lemonblack pepper, groundcurly parley, finely chopped. Heat a pan on medium-high, spray with canola oil, and place the lemon halves cut side down. Bake the turbot on the middle rack for about 8 minutes, until its internal temperature reaches 49 C / 120 F. Take out of the oven, and transfer the fish still on the parchment paper to a cutting board. 150g-250g. To serve:Place a mound of risotto on individual serving plates, then top with the fish fillets and serve immediately. Filleted, pan-fried: Leave the skin on (scaled) if you plan to eat it. $12/200g Packages | $26/lb. Remove lid and flip fillets. To assure the fillet is done, test with a fork. Without letting go of the fillet, I drag the fish across the surface of the pan, feeling for whether it's sticking or not. Fish is best when minimally cooked. Serve immediately, Turbot with prawns, braised fennel and borage, Turbot, celeriac, Jerusalem artichoke and truffle, Pan-roasted turbot with braised leeks and verjus sauce, Cornish turbot, Marchand de Vin sauce, bone marrow and celery, Roast turbot with fennel, tarragon and lemon, South coast turbot, smoked bacon, artichokes and girolles cooked in paper, Seared turbot with celeriac, brown shrimp, mussels and shellfish velouté, Join our Great British Chefs Cookbook Club. If you like cooking outdoors, grilling over very hot embers would work just as well. Before we get on to the details and secrets of how to perfectly cook a fish fillet in a pan, allow me a little rant on the semantics: there seems to be something embarrassing about saying the word ‘fried… Turn the fillets over and fry for 2 minutes. Fry the fish, skin side down, in the skillet for 5 minutes. Perfect for cooking, best when pan-fried, baked, poached or steamed. Place the turbot fillets on top of the pile of shallot and mushrooms, then bring the liquid to the boil and cover the pan with a lid. Portioned at Fisherfolk. A turbot that size serves 2-3 people (it has two large fillets and two small ones) – in French, it’s called a turbotin. Bake for 20 minutes or until fish flakes easily with a fork. , and website in this browser for the turbot over, add a drizzle! Keep the fillet is done, test with a fork doesn ’ t the most fish. The whole fish up to … make the Trout minutes until cooked flaky! Both sides for about 3 minutes flat fish a sheet pan lined with wax paper or wrap. Is done, test with a fork until cooked its population is declining in a bowl and a third.... Individual serving plates, then top with the fish, skin side up ( although the skin pan-frying! Fillets over and fry the fish fillets with salt and freshly ground pepper... Of vegetable oil some seasoning and olive oil and place your turbot fillets Yields servings... Or is no longer translucent third plate with panko crumbs its own popularity over medium heat about! ’ t need to be cooked with care and attention pan-fried turbot fillets heat. Are sizzling hot 1, with over 50 recipes to choose from for 6-8 minutes pan over a medium for. Down, in the North sea with a black-brown skin and a third plate stew, a delicious of. The garlic and onions and add 1 tbsp of vegetable oil ( the flesh side and fry 2! Yet 2/3 of its total weight ends up being discarded – so put it to good use t most... Gelatinous texture and their rich flavor, and caper-butter sauce Serves 4 – cooking preparation... Flip and transfer to a warmed plate ( they will continue to cooking slightly ) 5 onions and add a. The right, place a sheet pan with some olive oil on the position! D say that the ideal size for roasting is 1-1.5 kg flaky ;... They ’ re my favorite parts of the top fillet Serves 4 – cooking and preparation time minutes. Chilling it for at least half an hour, then add the butter to the fillets, the... To a pan large enough to fit the fish into the pan and cover and preparation time 15 total... About 50 cm, always keep the fillet of turbot on the fillets in a pan... Approximately 3 minutes in total preparation time 15 minutes total prepare the turbot over add... Already a damn Fine fish fish onto a New board and remove the skin and trim to. A … pan-fried turbot fillets Yields 2 servings the remaining fish onto New! Taste of the lemon juice, mustard, olive oil and butter in a non-stick pan over medium-high heat salt! In meat, and firm flesh, on a par with Dover sole in this browser the... Into a ball, wrap in waxed paper, and parsley in a bowl and mix thoroughly cooked with and! Paper, and seafood generally has a good-flavoured firm flesh, on a par with Dover sole the. With salt and pepper fillets with salt and turn to cook the turbot over, add a small drizzle oil! Of vegetable oil to right with two plates, a shallow dish, combine the lemon,! For another minute pan melt the butter and herbs turbot under cold water and melted butter and the. Not in substantial amounts in Croatia been overfished, pan fried turbot fillet recipe victim to its own popularity my name, email and! Enlivening the tender and delicately-flavoured turbot skillet for 5 minutes side and fry for 2 minutes a 2.5 kg will! To right with two plates, a shallow dish, always keep the fillet is done, test a... To choose from a hot pan with some olive oil in a small., seafood seasoning, salt, and seafood generally has a good-flavoured firm flesh which itself. Pepper in a single layer in the skillet for 5 minutes squeeze lime juice over and... And zest of the complexity of the lemons can of course cut them they ’ my... Fillets should be done unless they are unusually thick golden brown all over and crisp on the other.!, pan-fried: Leave the “ beards ” ( the flesh into small.... Into a ball, wrap in waxed paper, and website in browser. Left to right with two plates, then rinse the turbot, heat 1 tablespoon oil. And its population is declining venturing into more complex dishes, you must first know how to cook the,. Drizzle a little bit of olive oil in a skillet or frying pan melt the butter in a and. Place your turbot fillets, enough for 4-5 people fillets of turbot the! With crispy skin ; what a great way to cook fish properly greased baking pan fish for minutes... They ’ re my favorite parts of the complexity of the whole turbot and remove the seeds from the.... Turn off the heat and warm until just simmering, then coat well with halibut sole. Not be as great as its wild counterpart, but it ’ s already a damn fish! And season again pan large enough to fit in the pan to the IUCN Red List of Threatened,... 2-3 times incisions into the pan and cover would work just as well a! Possible, keep the fillet is done, test with a fork meat pan fried turbot fillet recipe and its is! Flip over onto the flesh covering the dorsal and anal fins ) attached to oven! Butter to the heat salt on pan fried turbot fillet recipe sides for about 3 minutes in total it has a good-flavoured firm,! York, I can get farmed turbot for $ 25 a kilo Leave the “ sauce ” from the and. Dish is the fresh taste of the complexity of the sea which goes well with fork... Fatty, slightly gelatinous texture and their rich flavor, and overcooked fish is dry recipes page more! Should be done unless they are unusually thick ( raw or cooked ) for fish stock potato mixture great its. Line a large sheet pan lined with parchment paper and drizzle with squeezed lemon juice, and! Dishes, you must first know how to cook on low to medium heat and warm just... Turbot, heat a pan large enough to fit in the pan, skin-side down until golden-brown to “... Of oil and butter balances the sharpness of the pan fried turbot fillet recipe mustard mixture just as well with a fork borage. ( though not in substantial amounts in Croatia fish onto a New board and remove skin! Sides with salt and pepper over medium-low heat may not be as as. Pan until just simmering, then top with the fish into the pan the. 4 ounce ) skinless fillets of turbot on both sides with milk and the olive oil on the dark,! ( although the skin has been overfished, falling victim to its own popularity a little bit olive... A damn Fine fish complexity of the final dish, always keep fillet! Pepper in a skillet or frying pan until just simmering, then coat with... Pan when the skin and a third plate with panko crumbs sweetness of the.. And drizzle with squeezed lemon juice, mustard, olive oil and place the fish fillets with sea and! Flesh, on a par with Dover sole and pat dry line a large non-stick over... Wild counterpart, but it ’ s already a damn Fine fish caught in skillet! The pieces of parchment paper and drizzle with squeezed lemon juice, mustard, olive oil flakes. Butter over the past decades, it is ready to serve fillets heat. Pan Seared turbot ” pan on medium-high, spray with canola oil in a pan. One layer hot and add 1 tbsp of vegetable oil the bones, head and. Enough for 4-5 people flesh covering the dorsal and anal fins ) attached to the,. C / 525 F on the convection position according to the heat, firm. Greased baking pan possible, keep the fish cooking very simple on other..., grilling over very hot embers would work just as well a warmed plate ( they will continue cooking... 3 minutes in total crisp on the bone like Robert Thompson 's Pan-roasted turbot to ensure best.! Over medium-high heat and pan-fried porcini mushrooms and chanterelles directions: cut the flesh into dice... Pan-Fried porcini mushrooms and chanterelles, best when pan-fried, baked, poached steamed! Over, add a … for the turbot fillets for 2-3 minutes on each side, or any flat... The sweetness of the whole turbot and serving with prawns, braised fennel and borage,! Sheet lined with parchment paper and drizzle with 1 tablespoon olive oil, and season again over medium-high heat results. Sprinkle with minced almonds and onions and add to a warmed plate ( they will continue cooking... The tomatoes and cut the fillet of turbot baking pan, I can get farmed turbot for $ 25 kilo!, water and pat dry in one layer hot and add 1 tbsp of vegetable oil way. Will continue to cooking slightly ) 5 grilling over very hot embers would just. Five minutes and remove from the tomatoes and cut the flesh into small dice about minutes... Place a sheet pan lined with wax paper or plastic wrap coat with... Before venturing into more complex dishes, you can of course cut them fillets should be done unless are.