A 200–250g wild Atlantic turbot fillet, skin on — one of the UK’s most prized flat fish and a fixture on serious restaurant menus. Turbot has a uniquely firm, almost meaty white flesh with a delicate, mineral, sweet flavour that survives high heat. The skin, having cracked slightly during freezing, crisps up beautifully under a hot pan. A genuinely premium centrepiece at home.
Pack details
- Net weight: 200–250g per fillet
- Form: skin on, boneless
- Catch: wild Atlantic turbot
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook turbot fillet
Pan-frying is the gold-standard technique for turbot — the firm flesh and crisping skin reward direct heat. Don’t move the fillet around in the pan; let the skin set undisturbed for the first 3 minutes.
- Pan-fry: dry the skin, season, cook skin-down in oil over medium-high for 3–4 minutes. Flip, add a knob of butter, baste with the foaming butter for 1–2 minutes. Rest off heat.
- Bake: 200°C for 10–12 minutes with butter, white wine and lemon.
- Slow-bake (Mediterranean style): 160°C for 18–22 minutes with white wine, clams, lemon and olive oil — a real dinner-party dish.
- Poach: gently in court bouillon for 6–8 minutes; serve with hollandaise.
Pair with a buttery Chablis, a White Burgundy or a Riesling.
Sourcing and delivery
Wild Atlantic turbot, filleted skin-on and frozen at peak. Dispatched frozen from our UK warehouse in insulated packaging.
