Turbot is a readily consumed flatfish in the UK. It has large flakes and a salt-of-the-sea like taste. It's best to use wet heat cooking methods for the delicate flesh of this fish, grilling or pan frying should be done gently. Cooking it whole with a little salt is best to create a succulent, flavourful result and paired with a light, not over-whelming sauce. It's a prize fish, high in minerals such as potassium, magnesium and calcium.
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