Turbot Fillet Portions 2 x 150-180g pack

For both flavour and texture, not much beats turbot: this is a highly sought after fish and is usually on the pricier end of restaurant menus, for good reason.

Turbot has a buttery, soft flesh - white in colour - and has a subtle salty flavour that many consider far superior to its other flatfish cousins.

Fillets are often pan roasted: fried for a few minutes on the outside to give a good sear, and then placed into a hot oven for 4-6 minutes to finish off the middle without overcooking the outside.

Turbot is a premium fish, so serve with elements which are simple but sophisticated enough to elevate the turbot without overshadowing it.

Braised fennel is a great choice here.

These boneless portions will be sent frozen and will arrive partially defrosted. However we will sometimes send fresh turbot if markets allow, which you can then freeze yourself.

Facts