Griddled Turbot with Lemon Butter Sauce

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

Quick Seafood Main Course High Protein

Estimated Nutrition

Calories

712.5

kcal / serving

712.5 kcal total

Carbs

14.2g

per serving

14.2 g total

Fat

54.8g

per serving

54.8 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Fruits

piece

Lemon

juice only

GrainsCereals

Plain Flour

for dredging

Liquids

Fish Stock

hot

NutsSeeds

bunch

Dill

chopped fresh sprigs

OilsFats

Olive Oil

for rubbing

Seafood

piece

Turbot Fillet

skin removed

Method

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.