Turbot is a princely fish that deserves to be cooked with care and attention. While pan-frying fish is seen as risky by many home cooks, it remains a great method for getting the most out of a quality piece of fish, and, when practised correctly, results in buttery, soft flesh and crispy skin.
To add extra flavour to the fish add a knob of butter to the pan when turning the fish over and finish with a squeeze of lemon.
For very thick fillets, or fillets and steaks with the bone left in, it is best to pan-fry the fish until golden on one side, then flip the fish and finish in a hot oven for approximately 4-6 minutes until cooked through - this ensures the fish is not overcooked on the outside and undercooked in the centre.
Marcus Eaves removes the skin before pan-frying his turbot and serving with prawns, braised fennel and borage.
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