Turbot Meunière is a very easy and good recipe that can be prepared in just a few minutes. This flat-shaped fish is common in the Mediterranean Sea and the Atlantic Ocean, its meat is delicious and it’s excellent from a nutritional point of view. Its seasonality is in the winter months, however, it can also be found at the beginning of summer. For this recipe, I had the turbot cleaned at the fish market by Diego (thanks for the step-by-step photos) where the very tough skin was removed, but if you want to cook it whole, it’s good to leave it on as it can be easily removed once cooked.
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- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 711.64 (Kcal)
- Carbohydrates 8.27 (g) of which sugars 0.69 (g)
- Proteins 41.30 (g)
- Fat 57.32 (g) of which saturated 32.88 (g)of which unsaturated 20.09 (g)
- Fibers 1.52 (g)
- Sodium 958.19 (mg)
Indicative values for a portion of 182 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 turbot
- 7 oz clarified butter
- 2 tbsp flour
- 2.7 tbsp lemon juice
- 1 tsp lemon zest (grated)
- 0.5 tsp fine salt
- A few sprigs chopped parsley
Tools
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- Frying pan
- Kitchen Scale
- Lid
- Cutting Board
Steps
For cleaning the turbot (as seen in the photos, I had it cleaned at the fish market), use scissors to cut the fins on the back and under the belly. Cut around the head trying to waste as little meat as possible, use your fingers to remove the guts, and finally pull off the skin.
Once cleaned and dried, coat with flour and shake off excess. In a large pan, melt the butter and place the turbot, being careful to turn them with a spatula to avoid breaking them. Brown for 4 minutes on both sides, then drizzle with lemon juice, add grated lemon zest, salt, shake the pan, and before the sauce dries up, turn off the heat and serve, sprinkling with chopped parsley.
