We Deliver Tuesday, Wednesday, Thursday, Friday & Saturday (At extra charge). Orders are delivered up until 9pm. Next day delivery cut off is 2pm. Free delivery on all orders over £75!
Preheat the oven to 375°F.
Heat the butter and olive oil in an oven-safe skillet over medium-high heat.
Season the turbot fillet with salt and pepper and place it in the hot skillet. Cook for 3-4 minutes per side, or until the fish is lightly browned.
Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes, or until the fish is cooked through.
Meanwhile, make the saffron cream sauce. Heat the cream in a small saucepan over medium heat. Add the saffron threads and stir until the cream is lightly coloured.
Add the garlic, shallot, and thyme and cook for 1-2 minutes, or until the vegetables are softened.
Stir in the white wine and simmer until the sauce has reduced by half.
Remove the sauce from the heat and stir in the parsley.
To serve, place the turbot fillet on a plate and top with the saffron cream sauce. Enjoy!