Pan seared turbot a fish with a delicate taste and smell

If cooking fish intimidates you at all, please try this recipe. Turbot is delicious, easy and fast to cook. It doesn’t have a fishy smell which is a great benefit! You can enjoy it with or without the sauce and you can make the sauce in advance if you choose to.

Health Benefits Of Turbot

Turbot is a fish with a delicate taste and smell, and resembles its close relative, halibut. It doesn’t fall apart when cooked and stays moist and tender. It is also an excellent source of protein, vitamin B12 and selenium.

Turbot belongs to the family of flatfish caught in the Pacific ocean. Other members of the family include fluke, flounder, halibut, plaice,  and sole. On seafoodwatch website turbot gets a “good alternative” grading which means that there is some concern with the abundance of the sources. It also scored an “OK” on their eco-rating and an “elevated” level for mercury. It’s recommended to eat it no more than 4 times a month for adults and 3 times for kids.

pan seared turbot and sauce

Pan Seared Turbot


1 fillet of turbot
butter for frying
Salt and black pepper to taste
Bright Pepper Sauce (optional)

  1. Cut the fillet into 1-2 inch wide strips, season with salt and pepper.
  2. In a skillet or frying pan melt the butter and add the pieces of turbot.
  3. Cook the fish for 2-3 minutes on one side, then turn and cook for another 3-5 minutes on the other side depending on the thickness of the fish.
  4. Serve right away with or without Bright Pepper Sauce.
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