Cooking Corner - Turbot

I had heard of Turbot before but had never tasted it until I was looking for some fish yesterday at Whole Foods. My daughter doesn't like salmon and my wife doesn't like Tilapia. When I got to the fish counter there were 12 types of salmon, tilapia, and one other kind of fish. I asked what it was, Turbot, and I bought some. I had them remove the bones and leave the skin on. I guess you are not supposed to eat the skin because its tough and leathery. But if you bake it they suggested leaving it on so I did. Here is how I cooked it and it was delicious and 3oz of it baked is only 100 calories (although with the olive oil you will need add a few).

1 lb Filet of Turbot

1-2 tbsp of extra virgin olive oil (coconut oil would work too)

a couple of sprigs of fresh dill

1 lemon

Rinse and pat dry both sides of the filet. Place on a foil lined baking sheet. Coat both sides with olive oil. Sprinkle with kosher salt, fresh cracked black pepper and some white pepper. Place a couple of springs of dill on, squeeze one half of the lemon over the fish and place a few thin slices on the filet.

Bake at 425 for about 20 minutes or until moist and flaky.

This was good. Healthy fats from the olive oil. Omega-3's from the fish. Low cal and not even a hint of fishiness. Highly recommend it. 

It was not inexpensive but no more than a steak either.

This sounds good! I have not heard of this fish but will look for it. Thanks for posting! 

Love Turbot! Indeed, it is not inexpensive, but it is very nice baked, grilled and even just pan seared. I do the lemon/olive oil/dill thing too with all fish. Simple and delicious! Have you tried Grouper fish? Plaice? Cod? Halibut? Sole? All of these are not terribly fishy. Sea Bream is also wonderful in rock salt with the skin on, whole in the oven.. yummm.

Yummo!