It is the best time to consume turbot and we give you seven good recipes to enjoy it


Today I want to talk to you about a fish that I love, the turbot. In fishmongers, we find this fantastic product in two varieties, the one from aquaculture or hatchery and the so-called wild turbot, whose best season coincides with the summer season. For this reason, when is the best time to consume turbot, we have selected seven good recipes so that you can enjoy it.

Due to its white meat, fine fat with a gelatinous texture and its easy cooking, it is a highly appreciated product in gastronomy, which is why it is a very present fish on the menu of most restaurants and grills. In stews, grilled or baked in the oven, turbot has many possibilities, as it is a versatile ingredient.

Characteristics of turbot

The turbot is a variety of flat fish, with a rhomboid to circular shape, that has both eyes on one side like many species of fish that usually live in shallow bottoms. Regarding its size, it can reach up to a meter in length, although most do not usually exceed 50 or 60 cm in adulthood.

Due to its shape, it always sails with one side facing up, highly pigmented in grayish color and with characteristic spots on the skin, and another side facing down, almost white.

Regarding the nutritional aspects, it is a well valued fish, since due to its content of Omega 3 fatty acids it is considered as a blue fish, although in reality it is a semi-fat ingredient whose percentage in that ingredient does not reach 5% of its weight , like other fish such as sea bream, sea bass or sea bream so for nutritionists it is a white fish.

It does not have many vitamins unlike other fish rich in fatty acids, although its content in potassium, selenium and phosphorus is high in terms of mineral contribution. Due to its few calories and its easy digestion, it is considered a perfect ingredient for weight loss diets.

Values ​​per 100g of product: Calories: 98 kcal, Total fat: 3-4%, does not contain hydrates or cholesterol, and proteins, approximately 18 g.

Differences between wild and hatchery

The aquaculture technique has managed to supply the market practically all year round, although the wild is usually caught between the end of May and the beginning of October, coinciding with the summer season.

The farm or hatchery has light colored spots since it does not usually have the dark spots that arise from pigmentation, which the wild turbot has. In addition, cultivated turbot usually has a little more fat. To be sure and choose the one we want, another important difference is in the small bumps or rounded bumps that the wild turbot has on the loins and that do not exist in the farmed turbot.

Ways to cook turbot

  • Roast: works well as in most fish.The fish should be roasted in a very hot oven and with clean and seasoned turbot, being the ideal way for large and medium-sized pieces. With a temperature around 190ºC, it is perfect, being recommended to spread the skin of the fish with oil or butter so that it does not dry out. In the Getaria area of ​​the Basque Country, it is common to grill turbot on a charcoal grill, with spectacular results. It is advisable to spread the pieces of fish with olive oil or butter so that they do not dry out. The loss of vitamins is inevitable, although it depends on the baking time and the temperature.
  • Stews: In the case of turbot, it is not the most common way, although it can be cooked in stews preparing a vegetable stock that will prevent it from drying out during the long cooking. Being a long process, it means more loss of nutrients, which can mean a reduction in flavor.
  • Steamed: In steamed or papillote, steaming is a good option to keep the nutrients in this fish intact. It is not the best way to highlight its flavor, so it is not very common in restaurants, although, in the case of weight loss diets, it is a great option in which we do not add fat to the fish during its preparation.

1. Baked turbot Dani García style


For 4 people
  • Clean turbot 1.2 kg
  • Prawn tails 200
  • Sweet paprika
  • Fresh parsley
  • Cayenne chilli 2
  • Garlic clove 2
  • Extra virgin olive oil
  • Onion 2
  • Potato 3
  • Dry white wine 150 ml
  • Cider vinegar spray
  • Salt and pepper to taste

How to make baked turbot by Dani García

Difficulty: Medium
  • Total time 1 h 20 min
  • Elaboration 30 m
  • Cooking 50 m

We ask the fishmonger to remove the tripe from the turbot. Once at home we wash it under the cold water tap to remove the slime that covers it and remove the remains of blood that it may contain inside.

We peel the potatoes and onions and roll. Place in a clay dish, season and sprinkle with extra virgin olive oil. We take the dish to the oven, preheated to 190-200º C, and cook them between 20 and 30 minutes. The exact time will depend on the thickness.

Meanwhile we prepare the turbot. We cut transversely following the column, from head to tail. We open each of the four loins a little, gently sliding the blade of the knife as close to the spines as possible.

The idea is to make room to season the interior and make it tastier. Dani García uses fennel, mixing the leaves with salt and pepper. We have dispensed with the fennel and seasoned only with salt and ground black pepper.

After the oven time for the potato and onion (which will be half cooked), remove the source and pour half the white wine. We place the turbot on top and add the rest of the wine. We take to the oven and roast at 200ºC for 25 minutes. We spray cider vinegar on the fish two or three times, avoiding the last ten minutes. This way the skin will be drier and crispier.

We season the prawns. Peel and slice the garlic cloves and place them in a pan with plenty of extra virgin olive oil. Heat the oil and add the chilli seeds. We stir when the garlic begins to "dance".

Next we add a teaspoon of paprika and immediately after we add the prawns. Remove from the heat, stir and cook the prawns with the residual heat of the oil. Take the turbot out of the oven, cover with the garlic prawns and serve.

5 4 3 2 1 Thank you! 33 votes

More details in the full recipe

2. Grilled turbot fillets with artichokes

  • Ingredients: 1 turbot of about 2 kg, 2 cloves of garlic, parsley to taste and 6 canned artichokes
  • Preparation: This recipe is very attractive, very healthy and very tasty. To do it, we will have bought a large turbot and we will have asked the fishmonger to remove the four loins. With a turbot, 4 people can eat perfectly, taking into account that the waste on the head and bones is almost half the weight of the fish. Of course we will use these rasps to make a great broth or stock. We varnish a hot grill with olive oil and cook the turbot loins for 4 minutes on each side, starting with the skin. While they are being made, we chop the garlic and parsley and make a garlic sauce. When we have done the fish on both sides, we add the garlic to the turbot on the meat side. While the fish is cooking, we remove the artichoke hearts from their preserves, cut them in half and cook them for 5 minutes with a little white wine and a little of the canning liquid. We serve them as a garnish for the fish.

More details in the full recipe

Tags:  Recipes Selection Desserts 

Interesting Articles