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.

Facts

Source of niacin and vitamin B6

All Cornish fishing ports land great quality turbot. In the height of the season, normally around late May to the end of July, Newlyn's quality surpasses all others - we think!

Available Apr-Aug

Serve pan roasted with butter and black pepper

Please note that due to market conditions, sometimes dictated by the weather on rare occasions we may have to send you frozen fish, which could arrive partially-defrosted.