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Griddled Turbot with Lemon Butter Sauce

Flour-dredged turbot fillets griddled until golden, served with a creamy lemon, butter, and fresh dill reduction sauce.

QuickSeafoodMain CourseHigh Protein

Estimated Nutrition

Per Serving Total
Calories 712.5 kcals 712.5 kcals
Carbohydrates 14.2 grams 14.2 grams
Fat 54.8 grams 54.8 grams
Protein 42.1 grams 42.1 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Butter
30
ml
Double Cream
Fruits
2
piece
Lemon
juice only
GrainsCereals
15
ml
Plain Flour
for dredging
Liquids
45
ml
Fish Stock
hot
NutsSeeds
1
bunch
Dill
chopped fresh sprigs
OilsFats
15
ml
Olive Oil
for rubbing
Seafood
1
piece
Turbot Fillet
skin removed

Steps

  • Dredge the turbot fillet in flour and shake off excess.
  • Rub the fish with olive oil.
  • Griddle the turbot in a hot pan for 2 minutes per side until cooked.
  • Simmer butter, fish stock, and lemon juice in a pan until reduced by half.
  • Stir in the cream and half the dill to create a smooth sauce.
  • Pour sauce over the fish and garnish with remaining dill.