Two whole turbot fish on a white surface

Turbot

| ter-bot |

This large saltwater fish has delicate white flesh. Discover how to select the best turbot from the fishmongers and simple, yet delicious, ideas for cooking it.

A large saltwater flatfish with lumpy brown skin and a tiny head, turbot is unlikely to ever win any aquatic beauty contests – 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.

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Read more about responsible fishing at the Marine Stewardship Council website.

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.

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Alternatives

Try plaice or lemon sole.