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How to Cook Turbot Fillets

Recipe for grilled turbot fillets…

Turbot is a grand fish, some might say the grandest of them all but whatever your preference there is no doubting that a chunk of fresh turbot is a treat indeed.

A few weeks ago the price was suprisingly good at around £10.99 per kilo so I bought some and came up with this; Grilled turbot with butternut ravioli, vinaigrette of vegetables, chicken and clam juices just as a way of saying farewell to the last of the Summer vegetables such as peas and broad beans.

Now I like to take the turbot filets off the bone and cook them very quickly under a hot grill with olive oil and butter, a thicker slab can go into a hot oven but make sure the rest of the meal is all but ready before cooking the fish. I have seen Italian recipes for serving both bass and turbot at room temperature, I don’t see why it wouldn’t work but I like to serve fish just cooked and then straight to the guest as soon as possible so it is as fresh as can possibly be.

If you were to look back at classical French preperations for Turbot you would find a number of rich, cream based sauces. It does cope with strong flavours but I like to keep it light which is why I prefer a reduction of brown chicken stock thickened with a little herb butter at the last moment. Herb butters are very useful in the kitchen and a great way of flavourig fish and grilled meats or vegetables for that matter.

When you cook turbot the key is to watch how the flesh ‘firms’ up and changes colour to a bright white, don’t worry if it’s slightly undercooked because that is far preferable to overcooking it, trust me. Make sure you cook the fillets on a well buttered tray or lightly dust them in seasoned flour and pan fry.
Here’s my finished dish……

Turbot with Butternut Ravioli

Turbot with Butternut Ravioli, Clams and Chicken Reduction


  1. Rod says:

    looks superb - does it taste as good as it looks ?

    September 13, 2010 @ 6:41 pm

  2. miles says:

    Thanks mate. I like to think it does!!


    September 13, 2010 @ 7:13 pm

  3. Anne says:

    4 portions for sunday lunch please :) . Looks superb.

    September 13, 2010 @ 8:22 pm

  4. Cid says:


    I can’t remember having turbot before but it’s a fish I’d like to try…. it’s something I’ve never seen on the fishmongers slab in supermarkets. There’s just no doubt that I’d love that dish of yours, it’s got everything going for it.

    I’ve been out and about among the hedgerows picking sloes and elderberries to make jelly. Haven’t bothered much with jelly preserves in recent years but now I wonder why ever not. The method is very easy if a little messy but a proper jelly bag and frame would have been desirable…. I had to manage with a hook in the outside lavvy and a pair of my gardeners old y-fronts :) ….. only kidding folks! Anyway, the resultant darkest red jelly is delicious and well worth the effort.


    September 13, 2010 @ 10:26 pm

  5. miles says:

    I’ll bring some nice fatty lamb instead :mrgreen:


    September 14, 2010 @ 7:53 am

  6. miles says:

    Sounds great…I think! Have you had any damsons yet?


    September 14, 2010 @ 7:54 am

  7. Cid says:


    I’ve seen damsons in my local grocers…. alas I don’t grow plums, not yet anyway. If the sloes around our Shire are anything to go by, it’s been a bumper year for damsons and plums too. My tip is to always carry a bag or basket for collecting hedgerow goodies while on the move…. usually I never have either a camera or foraging bag and that’s just when a world beating shot comes into view and a plethora of wild food springs up! I’m hoping to be out and about again in a day or so for more gathering and preserving…. perhaps something different this time…. and while I’m gathering I’m also admiring the fabulous vistas that our noble Shire offers, food for the soul.


    September 16, 2010 @ 10:21 am

  8. miles says:

    Beautifully written, thank you….


    September 16, 2010 @ 11:48 pm

  9. Doug says:

    Before I retired I used to travel to France 6 or 7 times a year. My favorite fish was Turbot. I fond a restaurant outside of Paris that specialized in Turbot. I could eat there 4 or 5 times a week and each time it was prepared different. Since I retired I have not been able to find Turbot here in the Midwestern United States. Looking at your creations has brought back fond memories and started my taste buds to begin watering again for this very taste fish. Since I live in a very small village access to the finer things are scarce, but will make a trip to the city and see what I can find. Thanks for the memories.

    March 20, 2013 @ 6:18 pm

  10. miles says:

    Welcome to the site and thank you for your kind words and sharing your wonderful memories with us. A beautiful fish and one I have arrivin in the kitchen today! Good luck with your search and hope you return again soon.
    Kind regards

    March 21, 2013 @ 7:53 am

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