Turbot can be prepared in many different ways. We prefer it as a whole fish in the oven with olive oil, salt and a little fresh dill or thyme. This brings out the best flavours and keeps the fish wonderfully juicy.
Turbot from the oven
– 1 turbot, size as required
– A few sprigs of fresh thyme or dill
– 1 untreated lemon
– Olive oil
– Sea salt
– A few sprigs of fresh thyme or dill
– 1 untreated lemon
– Olive oil
– Sea salt
Method
1. Line the baking tray with baking paper and drizzle with olive oil and sprinkle with a little thyme or dill, a few thin slices of lemon and salt. Preheat the oven to 200° top and bottom heat.
2. Place the cleaned turbot (rub dry with kitchen paper) on the baking tray, spread some fresh thyme or dill, a few thin slices of lemon, salt and olive oil on the top and in the belly cavity.
3. Place the turbot in the oven and reduce the temperature to 180° after 5 minutes. Depending on the size, bake for between 30 and 60 minutes until the meat on the backbone near the head is no longer translucent and can be removed.
4 Remove the fish from the oven, cover with aluminium foil and leave to rest for approx. 5 mins. Remove the top skin and arrange the fillets on pre-warmed plates and enjoy immediately!
2. Place the cleaned turbot (rub dry with kitchen paper) on the baking tray, spread some fresh thyme or dill, a few thin slices of lemon, salt and olive oil on the top and in the belly cavity.
3. Place the turbot in the oven and reduce the temperature to 180° after 5 minutes. Depending on the size, bake for between 30 and 60 minutes until the meat on the backbone near the head is no longer translucent and can be removed.
4 Remove the fish from the oven, cover with aluminium foil and leave to rest for approx. 5 mins. Remove the top skin and arrange the fillets on pre-warmed plates and enjoy immediately!
Tip: The collagen-rich meat between the fillets and the fins is particularly succulent and flavoursome. Don’t forget the cheeks.
