Up your seafood game in just 15 minutes.
Turbot is a European delicacy that is not only delicious but is a cinch to cook! The turbot chop is a great option for a personal serving that roasts perfectly by design. The skin peels away easily once cooked, leaving two moist fillets that easily slide off the bone.
In just three easy steps you can master the fundamentals of preparing any skin-on fish. Simply preheat, season, and roast—that’s it! Once you master the basics, you can experiment with different herbs and spices and add your personal touch. Even better: It’s simple and easy from prep to clean up, making it a great addition to any cook’s repertoire.
What You’ll Need:
2 chops, or 1 whole turbot (if preferred)
Extra-virgin olive oil
Kosher or sea salt
Lemon wedges for serving
What to Do:
Pre-heat oven to 400°F.
Cover a baking sheet with tin foil.
Take your turbot and pat skin dry with a paper towel. Lay evenly-spaced on your covered baking sheet.
Drizzle fish with olive oil and sprinkle with salt and pepper.
Roast for 10 minutes and remove from oven.
You’ll know it’s cooked thoroughly by:
• Piercing the fish at the thickest part with a small knife until the blade hits the bone.
• Holding for a few seconds.
• Removing the knife, and pressing the tip against your upper lip. If the blade is warm, remove the fish from the oven and let it rest for 3 minutes.
• The residual heat will continue to cook the fish.
To serve, gently peel off the skin and carefully slide the fillets away from each side, pulling away from the bones. (Make sure you include the small morsels found at the edges—they’re the most tender parts of the fillet.)
Serve with lemon wedges and a drizzle of quality olive oil, like our own Olio Novello, fresh off the vine.
Ready to cook the whole fish? Click here to learn how to make a whole roasted turbot in 30 minutes.
Post written by our seafood merchant, Brittney Bullock.