Only the Pacific Turbot and Diamond Turbot are kosher, not the “European” turbot! (Otherwise, halibut and John Dory would work well.) Turbot needs to be cooked slowly at a lower temperature (350°F). Serve on a plate of braised fennel, blanched chard or steamed potatoes with olive oil.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 whole turbot, approximately 4 lb
- 2 sprigs Italian parsley
- Salt and pepper
- 2 sweet onions
- 2 bay leaves
- Juice of ½ lemon
- Extra-virgin olive oil
1 Clean and scale the fish (or ask your fishmonger to do it for you). Trim tail and fins. Wash under running water and pat dry.
2 Place the fish in a large oven tray (Pyrex or enamel), season well with salt and pepper — both on the skin and inside the cavity. Sprinkle with a little nutmeg (1/2 teaspoon) and drizzle with olive oil.
3 Slide your hand inside the fish to evenly distribute the oil, parsley, salt and pepper.
4 Slice the onions and distribute them around the fish. Add the bay leaves, sprinkle with the lemon juice, cover with plastic wrap and allow to rest in the fridge for at least 2 hours.
5 Preheat the oven to 350°F, and bake the turbot for about 20-30 minutes or until done.