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Baked Turbot

Name: Baked Turbot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baked Turbot
Ingredients: 1 kg whole turbot cleaned; 2 tablespoons olive oil; 30 grams butter; 1 lemon sliced; 2 sprigs fresh thyme; 1 teaspoon sea salt; 1 pinch black pepper

Baked Turbot is a delicate and impressive fish that tastes wonderful when cooked simply. This flatfish has a firm texture and a mild flavour that pairs perfectly with lemon and herbs. It is an excellent choice for a healthy dinner that looks sophisticated on the plate. Cooking the fish whole on the bone helps to keep it moist and full of flavour.

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What is good about baked turbot

You will enjoy how easy it is to prepare baked turbot without needing complex techniques. The fish remains juicy inside while the skin becomes slightly crisp in the oven. Using just a few fresh ingredients allows the natural taste of the seafood to shine through. It is a light meal that satisfies without feeling heavy or oily.

A step-by-step guide to baked turbot

Step 1

Prepare the oven: Heat your oven to 200C and line a large baking tray with baking paper. Rinse the fish under cold water and pat it dry with kitchen paper. Place the fish on the tray and make a few shallow cuts across the skin.

Step 2

Season the fish: Drizzle olive oil over the skin and rub it in gently with your hands. Sprinkle the sea salt and black pepper evenly over both sides. Place the lemon slices and thyme sprigs inside the cavity or around the fish on the tray.

Step 3

Bake in oven: Put the tray in the middle of the oven and cook for about twenty minutes. The flesh should be white and opaque when it is fully cooked. You can check the thickest part of the fish with a knife to ensure it is done.

Step 4

Rest and serve: Take the tray out of the oven and place small pieces of butter on top of the hot fish. Let it rest for a few minutes so the butter melts and the juices settle. Serve the fish immediately with the roasted lemon slices on the side.

My best tips for baked turbot

Make sure the fish is at room temperature before you start cooking to ensure it heats evenly. If you have a larger fish, you may need to add a few extra minutes to the baking time. Check the internal temperature if you have a thermometer to reach 50C for perfect results. Fresh herbs like parsley or dill can be used if you do not have thyme available. Always use a sharp knife when carving the baked turbot to keep the fillets intact.

A splash of white wine in the tray can add extra moisture and a subtle aroma during cooking. Serve the fish with simple sides like boiled potatoes or a green salad to keep the meal light.

Find more ideas here: fried falafel, salmon with pesto or pepper steak.

Ingredients

servings

Adjust quantity

1 kg whole turbot cleaned
2 tablespoons olive oil
30 grams butter
1 lemon sliced
2 sprigs fresh thyme
1 teaspoon sea salt
1 pinch black pepper

Cooking time

Kitchen tools

Baking tray
Baking paper
Small bowl
Sharp knife

Nutrition information

NUTRITIONper serving

Energy:1025 kJ / 245 kcal
Fat:15 g
- of which saturates:6 g
Carbohydrates:1 g
- of which sugars:1 g
Protein:26 g
Fibre:1 g
Salt:580 mg

The fish is ready when the flesh turns from translucent to opaque white. You can insert a knife into the thickest part and the meat should flake away from the bone easily. This usually takes about twenty minutes in a hot oven for a standard Baked Turbot.

Can I use fillets instead of a whole Baked Turbot?

Yes you can use fillets but the cooking time will be shorter. Check them after twelve minutes to prevent the delicate Baked Turbot meat from drying out. The flavour remains excellent but the bone in a whole fish often provides more moisture.

What are the best side dishes for this fish?

Simple flavours work best so the fish remains the star of the meal. Try serving it with steamed asparagus, buttery new potatoes or a crisp green salad with a light vinaigrette. These sides complement the delicate texture of the fish without overpowering it.