Oven-Roasted Turbot in 30 Minutes: Get the Recipe
Turbot is one of the easiest (and quite possibly our favorite) fish to cook. You can buy turbot whole for a larger meal, or as a chop for a smaller one. Either way, roasted or grilled turbot is simple to prepare, almost impossible to overcook, and characterized by flavors and textures that range from firm and meaty to rich and unctuous—some call it the pork belly of fish.
Although turbot is not widely known in the U.S., it’s prized among continental cuisines for its deliciousness. FreshDirect is proud to be one of the few local grocers that offers turbot. We source it from Spain, where it’s farmed responsibly using modern technology to raise the fish from birth to harvest, with our partners taking ownership of the full process. The fillet is comprised of a mild white flesh that is firm and meaty, while you’ll find succulent, buttery morsels along the edge.
Simplicity is key when it comes to cooking turbot. We’ve outlined the quick and easy steps for roasting turbot below, which works both for the whole fish as well as the chops. Give it a try and discover this unforgettable seafood treat!
Roasted Whole Turbot or Turbot Chops Recipe
What You’ll Need:
A bunch of fresh thyme
4 tablespoons softened, unsalted butter
1 garlic clove, minced
Zest and juice of 1 lemon
2 teaspoons sea salt
1 whole turbot, or 2 chops
What to Do:
Preheat the oven to 400 degrees F.
Remove the leaves from six sprigs of thyme. Mash together the butter, garlic, lemon zest, thyme leaves, and sea salt in a mixing bowl.
To prepare the turbot, lay it flat, pale-side down, and make an incision along the center of the top of the fish, following the lateral line.
Place the turbot in a large roasting pan or baking tray and massage the butter mixture onto the fish. Place a few more thyme sprigs in the pan and lay the turbot on top. Roast turbot in the oven for 15–20 minutes.
To check for doneness, pierce the fish at the thickest part with a thin knife until it hits the bone. Hold it there for a few seconds and remove the knife. If the knife is very warm, remove the fish from the oven and let it rest for a few minutes (the residual heat will continue to cook the fish).
To serve, gently peel the skin from the turbot and run a knife along each side to slide off the fillets, pulling away from the bones. Make sure to include the small morsels from the edges. Flip it over to access the fillets on the other side: a whole turbot yields four fillets, while chops yield two. Drizzle a little lemon juice over the fillets before enjoying.