What is Turbot fish?

I read a blip on FreshDirect about a secret that is like the pork belly of fish. I was intrigued.

The secret is Turbot and it’s easy to cook. To make it even simpler, the FreshDirect blip came with a Lookbook of everything you need - herbs, olive oil.

According to Seaford Source, it’s a flat flounder like fish found and farmed from Mediterranean to the Norwegian Sea. It’s mild in flavor with a firm and flaky texture, and is popular in Europe and often found on the menus of upscale restaurants. It could be destined to become the new pork belly.

Turbot Recipe

The instructions were barely a recipe, just 3 steps - preheat, season and roast. I was hooked when I read ROAST, as I dislike intensely the smell of pan-fried fish in the house. The only tricky part is deboning. Follow the steps below. You will feel super accomplished when that filet comes off the bone onto a plate flawlessly!

Ingredients

• 3 turbot chops (each has 2 filets) or 1 whole turbot
• Olive oil
• Salt
• Pepper
• Thyme (or any other herbs to your taste)

Steps

Preheat oven to 400 degrees
Dry chops with paper towel. Rub with olive oil. Season with salt, pepper and chopped fresh thyme. Repeat on the other side.
Roast for 18-20 minute. Remove from the oven.
Use a pair of tongs to gently peel away the skin. With metal spatula, gently lift up the filet by scraping against the bone. Be sure to save the morsels along the edge. Flip the chop and repeat to lift the second filet.