Turbot is a fish that’s not often available where I live so I was keen to try it. The fish has a firm texture, large flake and mild flavour. This (slightly adapted) Bobby Flay recipe was perfect.
Sprinkle the turbot on both sides with salt and pepper. Heat some mild vegetable oil in a large sauté pan over high heat. When it starts to smoke add the fillets to the pan and add 1 to 2 tablespoons of unsalted butter per fillet. Cook on both sides until lightly golden brown and just cooked through (about 2 minutes total) and remove to a plate.
Deglaze the pan with ½ a cup of white wine and let all the wine cook away until you have a dry pan. Now add some more butter to the pan – a generous amount – and cook it until slightly golden brown. Add the zest and juice of 1 lemon and ¼ of a cup of capers to the pan and then add the fish back into the pan, basting it with some of the sauce to warm it. Remove from the heat, season again to taste and add ¼ of a cup of chopped fresh tarragon. Spoon the sauce over the fish to serve.
michelle picker cooks 