If you're looking for a delicious and elegant seafood dish, pan-seared turbot fish with lemon butter sauce is a perfect choice. Turbot is known for its delicate flavor and firm, flaky texture. When paired with a tangy lemon butter sauce, it creates a mouthwatering combination.
This turbot recipe will guide you through the steps to prepare this impressive dish!
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TURBOT RECIPE
You can't go wrong with a lemony and buttery sauce on a beautiful turbot. Whether you're hosting a dinner party or simply craving a gourmet meal at home, this recipe will impress your guests.
Living on the coast, we love fish around here, and some of my other favorite white fish recipes (though it's hard to choose) are rosemary parm crusted fish, Mediterranean baked blacked cod, and the world's easiest frozen fish in the air fryer recipe!
ABOUT TURBOT FISH - WHAT DOES IT TASTE LIKE?
Turbot has a sweet buttery flesh, with plenty of flakes. It resembles the fattiness of black cod, but on the flakier side. It's extremely thin making it great for a quick pan-sear or baked in the oven. The flavor is sweet but fishier than cod and halibut. When cooked to perfection, turbot melts in your mouth.
Where is it found?
Turbot is a flat fish, in the flounder family that’s found in many waters from the Mediterranean Sea to the gulf of Alaska.
LEMON BUTTER SAUCE
It paired perfectly with this lemon butter herb sauce that kept things simple. The lemon and herbs were much needed to feature the texture of the fish without taking over. I suggest great pairing options listed below. Enjoy!
HOW TO MAKE THIS TURBOT RECIPE WITH LEMON BUTTER SAUCE
Prepare the fillets: Start by patting the turbot fish fillets dry with a paper towel. This step ensures that the fish sears evenly and develops a crispy exterior.
Season both sides of the fillets: Rub with salt and pepper according to your taste preferences. The seasoning enhances the flavors of the fish and adds a hint of savory goodness.
Prepare the skillet: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the turbot fillets in the skillet, skin side down. Add the garlic, lemon zest, and butter. The smell alone has me melting at this point.
Cook the fish: Cook the fish for about 2 minutes until the skin becomes crispy and golden brown. This initial searing locks in the moisture and creates a nice crust.
Flip carefully: Flip the fillets, toss in the butter and cook for another 1-2 minutes. The fillets should easily flake with a fork at this point. Once done, squeeze the lemon juice over the top.
Remove and let rest: Remove the cooked turbot fillets from the skillet and transfer them to a warm plate. Sprinkle with chopped parsley. Allow the fish to rest for a few minutes, allowing the juices to redistribute and the flavors to settle.
TOP TIPS WHEN WORKING WITH TURBOT
- Handle Gently. It's very thin and can be fragile because of it's thin buttery flakes.
- Use immediately. Just like any fish recipe, you want to use it as soon as possible to preserve it's freshness and quality.
- Keep the sauce simple. Use this lemon butter sauce we suggest or keep it simple with other herbs and lemon.
WHAT TO SERVE WITH TURBOT FISH
- Appetizer: Salmon crudo has the same Mediterranean-inspired flavors as this dish. I'm also partial to this bright beet hummus with a bright fish dish.
- Side Dish: This Mediterranean Quinoa salad, a classic Lebanese Tabouli, or this Pickled beet salad are great sides with it.
- Drink: Pair this recipe with a blueberry lemon drop martini or this blueberry gin cocktail. For a wine pairing, try a dry white wine, like a Pinot Gris, Chardonnay, Sauvignon blanc, or Viognier. Cheers!
FAQ: Answering Your Questions!
While fresh parsley is preferred for its vibrant flavor and color, you can use dried parsley as a substitute if that's what you have on hand. Just remember to adjust the quantity, as dried herbs are more potent than fresh. Start with half the amount of dried parsley and adjust to taste. You can also use my substitute guide for other herbs to try.
Absolutely! While turbot fish is the star of this dish, you can substitute it with other white fish fillets such as cod, halibut, or flounder. The cooking process and lemon butter sauce will work beautifully with these alternatives.
While fresh turbot fish fillets are recommended for the best flavor and texture, you can use frozen fillets if fresh ones are not available. Make sure to properly thaw the frozen fillets before cooking by following the instructions on the packaging. Pat them dry with a paper towel before seasoning and searing. Follow my guide for freezing and thawing fish if you'd like to learn more.
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Pan-Seared Turbot with Lemon Butter Sauce
Equipment
Ingredients
- 2 large turbot fish fillets
- Salt and pepper to taste
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the turbot fillets: Start by patting the turbot fish fillets dry with a paper towel. This step ensures that the fish sears evenly and develops a crispy exterior.
- Season both sides of the fillets: Rub with salt and pepper according to your taste preferences. The seasoning enhances the flavors of the fish and adds a hint of savory goodness.
- Prepare the skillet: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the turbot fillets in the skillet, skin side down. Add the garlic, lemon zest, and butter. The smell alone has me melting at this point.
- Cook the fish: Cook the fish for about 2 minutes until the skin becomes crispy and golden brown. This initial searing locks in the moisture and creates a nice crust.
- Flip carefully: Flip the fillets, toss in the butter and cook for another 1-2 minutes. The fillets should easily flake with a fork at this point. Once done, squeeze the lemon juice over the top.
- Remove and let rest: Remove the cooked turbot fillets from the skillet and transfer them to a warm plate. Sprinkle with chopped parsley. Allow the fish to rest for a few minutes, allowing the juices to redistribute and the flavors to settle.
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