Roasted Turbot Fillets with Garlic Herb Butter
Tender roasted turbot fillets with a light garlic, parsley and thyme butter, finished with lemon after the oven.
Ingredients
- 4 fillets turbot 6 oz (170 g) each, about 3/4 to 1 inch thick, skin on or off
- 3 tbsp unsalted butter melted gently
- 1 tbsp extra-virgin olive oil plus a little for the roasting dish
- 2 cloves garlic finely minced
- 1 tsp lemon zest from an unwaxed lemon
- 1 tbsp fresh lemon juice plus wedges for serving
- 2 tbsp flat-leaf parsley finely chopped
- 1 tsp fresh thyme leaves finely chopped
- 3/4 tsp kosher salt or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a shallow baking dish or rimmed pan. Check turbot fillets for pin bones, pat them dry and arrange in a single layer with a little space between pieces.
- Melt butter gently and stir in olive oil, minced garlic, lemon zest, parsley and thyme. Season the turbot with salt and pepper. Brush most of the fragrant butter over the fish, reserving a little for the finish.
- Roast on the middle rack for about 8 to 14 minutes, beginning to check thin fillets at 8 minutes. The center of the thickest fillet must reach 145°F (63°C); it should be opaque and separate into moist flakes. Do not rely on browning alone.
- Remove the fish from the oven as soon as cooked. Stir fresh lemon juice into the reserved butter and spoon a little over each fillet. If the reserved butter touched raw fish, heat it thoroughly before serving instead.
- Use a wide fish spatula to transfer the delicate fillets to warm plates. Add lemon wedges and a little fresh parsley. Serve immediately, with the buttery cooking juices spooned alongside.
Notes
Turbot is delicate: time depends on thickness, oven and whether the fillets are bone-in. Use a thermometer for 145°F (63°C); the oven time is a range, not a guarantee. Keep reserved finishing butter separate from raw fish.