Turbot

The Good Food Glossary

Pronounce it: ter-bot

A large saltwater flatfish, turbot is unlikely to ever win any aquatic beauty contests. With lumpy brown skin and a tiny head, a turbot could only be loved by its mother, but it makes up for this with its delicious delicate white flesh. It is expensive to buy and should be cooked gently without other overpowering flavours.

Read more about responsible fishing at Seafish and Marine Stewardship Council.

Choose the best

Choose turbot with creamy-white flesh. Ignore fish with a blue tinge or fatty flesh.

Prepare it

Turbot is easiest to cook when filleted- ask your fishmonger to do this. Reserve the bones to make fish stock.

Cook it

Turbot can simply be poached in white wine or grilled and served with a squeeze of lemon.

Can't find it

Try plaice or lemon sole

Your binder

Here are three other great reasons to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.