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    • Turbot with White Wine and Capers

    Turbot with White Wine and Capers

    Mark Sharron
    Easy
    20 minutes
    1

    Turbot with White Wine and Capers is a classic Mediterranean dish that is easy to prepare and full of flavour. This dish is perfect for a romantic dinner for two or a special occasion. The combination of white wine, capers, and lemon juice creates a savoury sauce that pairs perfectly with the delicate flavour of the turbot. This recipe is also surprisingly nutritious and packed with protein and healthy fats.

     

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    Ingredients

    • 1 turbot fillet
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 tablespoons capers
    • 1/4 cup white wine
    • 1 lemon, juiced
    • Salt and pepper, to taste
    • Fresh parsley, chopped, for garnish

    Method

    • Step-by-Step Method for Turbot with White Wine and Capers
    • Pat turbot fillet dry with paper towels and season both sides with salt and pepper
    • Mince garlic cloves finely and set aside
    • Rinse capers under cold water to remove excess brine, then drain
    • Chop fresh parsley for garnish and set aside
    • Juice lemon, reserving seeds, and set juice aside
    • Heat olive oil in a large nonstick or stainless skillet over medium-high heat
    • Once oil shimmers, add turbot fillet skin-side down and sear for 2–3 minutes without moving
    • Flip turbot fillet carefully and add butter to pan
    • As butter melts, spoon butter over fish to baste and infuse flavor for 1–2 minutes
    • Remove fish from pan once almost cooked through and set aside, tented with foil
    • Lower heat to medium, add minced garlic to same pan and sauté for 30 seconds until fragrant
    • Pour in white wine and lemon juice, scraping up any browned bits from the pan
    • Let sauce simmer and reduce by half, about 2–3 minutes
    • Stir in capers and return the fish to pan for about 1 minute to warm through
    • Taste and adjust sauce with additional salt and pepper if needed
    • Transfer turbot to warm serving plates
    • Spoon white wine and caper sauce generously over the fish
    • Sprinkle with chopped parsley for freshness and color
    • Serve immediately, optionally alongside steamed vegetables or new potatoes
    • For elegant plating, arrange fillet at a slight angle and pool sauce to one side; garnish with lemon slice and parsley