How to pan-fry turbot fillets

How to pan-fry turbot fillets

How to pan-fry turbot fillets

by Great British Chefs8 December 2014

How to pan-fry turbot fillets

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.


Place a non-stick frying pan over a medium heat and add 1 tbsp of vegetable oil
Once the oil is hot, season the turbot fillets and add to the pan, skin-side down. Cook until golden and crisp on the underside, for approximately 3 minutes
Turn the turbot over, add a knob of butter and allow the butter to melt and foam. Spoon the foaming butter over the fish and remove from the heat. Leave the fillet in the pan to finish cooking through from the residual heat
To check that the fish is cooked, insert a metal skewer at the thickest part, it should go through easily and be warm to the touch. Serve immediately


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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