Turbot from the oven

The turbot can be prepared in a variety of ways. We prefer it as a whole fish in the oven with olive oil, salt, and a bit of fresh dill or thyme. This brings out its flavours the best, and the fish remains wonderfully juicy.

  • 1 turbot, size as needed
  • A few sprigs of fresh thyme or dill
  • 1 untreated lemon
  • Olive oil
  • Sea salt


  1. Line the baking sheet with parchment paper and drizzle with olive oil and spread some thyme or dill, little thin lemon slices and salt on top. Preheat the oven to 200° top and bottom heat.
  2. Place the cleaned turbot (rinse with cold water if necessary and pat dry with kitchen paper) on the baking sheet, spread some fresh thyme or dill, a little thin lemon slices, salt and olive oil on the top and in the abdominal cavity.
  3. Put turbot in the oven and reduce the temperature to 180° after 5 minutes. Depending on the size, bake between 30 and 60 minutes until the meat on the backbone of the head is no longer glassy and can be removed.
  4. Remove the fish from the oven and let it rest covered with aluminum foil for about 5 minutes. Remove the top skin and arrange the fillets on preheated plates and enjoy immediately!

Tipp: Das von Kennern geschätzte, kollagenreiche Fleisch zwischen den Filets und den Flossen ist besonders saftig und aromatisch. Bäckchen nicht vergessen.

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