Golden Baked Turbot with a Twist


It’s the 
"champagne of the flatfish," 
according to the famous 
German TV-cook Johann Lafer. 




Turbot is not an easy fish to find in the markets around here.  So I was happy when Bubba told me that Fresh Market had turbot for sale.

It's supposedly one of the most exquisite delicacies of the sea, one of the world’s best tasting white fish.  Turbot has always been a relatively scarce “gourmet” fish making it highly prized by fishmongers.  

Turbot is perfect as a main course, and is suitable for poaching, steaming, grilling or pan searing.  It’s also a chefs dream as it retains plenty of moisture during cooking which means it doesn’t readily dry out.  



I found this unusual recipe on Taste of Home.  Unusual for sure, I would’ve never considered stiff peaks of egg white peaks mixed with mayonnaise and seasonings for spreading over the fish before baking.  
 
Ready for the oven

In other words, it’s a quick flavorful mayonnaise topping that adds gusto to baked whitefish.  It’s a break from the usual Parmesan, dill, breadcrumbs, or cracker toppings.

Baked with this delicious golden topping, the turbots delicate flavor shines through.  It will be great on the grill whenever grilling season starts here. 

The taste and consistency of this delicious delicate fish is hard to beat!


GOLDEN BAKED TURBOT
Printable recipe


Ingredients:

2 pounds turbot, or other whitefish fillets
½ teaspoon salt
¼ teaspoon seasoned pepper
1 egg white
¼ cup light mayonnaise
¼ teaspoon dill weed
1 tablespoon finely grated onion
Lemon wedges or dill for garnish, optional


Method:

Preheat oven to 425°.
Place fish in a cooking spray coated baking dish or pan.
Sprinkle with pepper.
Beat egg white with salt until stiff peaks form.
Fold in mayonnaise, dill and onion, spoon over fish.
Bake, uncovered, for 15-20 minutes or until topping is puffed and fish flakes easily with a fork.
Garnish, if desired.



Enjoy!



24 comments:

  1. i am not sure i have ever had a turbot. That whipped meringue with mayonnaise sounds really interesting and delicious, Pam.

    ReplyDelete
    Replies
    1. Thanks, Angie! The turbot was really good, it's a tasty fish! Take care

      Delete
  2. I used to see it all the time here, but have not seen it in the markets in quite a while. I am pretty sure I could use this with snapper though. It sounds delicious and keto compliant. That is a win in my book, so I am bookmaking this page and putting it in my keto file.

    ReplyDelete
    Replies
    1. Hi Anne! Yes, I seldom see it in the markets here so was happy with when I did. This should be great with snapper! We seldom see snapper here. Hope you like it. Thanks!

      Delete
  3. I love turbot, but we also do not see it often. Great recipe, hope you are having a good week, Diane

    ReplyDelete
    Replies
    1. Hi Diane! Too bad it's so hard to find. You have a great week also!

      Delete
  4. Never had turbot. They say it's similar to halibut with which I'm familiar, and like it.
    Anyway, your recipe looks simple, easy, and tasty!

    ReplyDelete
    Replies
    1. Yes, it is similar to halibut. This is easy to make for sure. Thanks, Duta! Take care

      Delete
  5. Baked fish is a real treat! That really sounds good.

    best... mae at maefood.blogspot.com

    ReplyDelete
  6. Hi Pam, turbot is a wonderful fish to work with and you've done it proud. We call it piggvar here and it is very common in the waters of the North Atlantic. But it's getting pricey, we last paid about US$15/pound. No matter because it was very fresh and tasted wonderful. We often oven bake it whole. Just smear on the butter and sprinkle it with lots of dill and grate with plenty of fresh horseradish, then bake. But now I must make "Piggvar ala Pam".

    ReplyDelete
    Replies
    1. Wow, Ron! It's definitely more expensive over by you. It would be great baked your way, sounds good. Here's to you makeing "Piggvar ala Pam!" 😊

      Delete
  7. I've had turbot in restaurants, but have never cooked with it. It's a great fish! I need to find some -- you're right, it's not always available, at least not at my fish mongers -- and try your recipe. It looks good! Thanks.

    ReplyDelete
    Replies
    1. Hi John! I can't remember the last time I saw turbot on a menu around here, wish it were! Thanks for the visit. Take care

      Delete
  8. Pam, I don't recall seeing turbot in any of the stores around here...but then again we don't look too often as we rarely cook fish at home. It's a dining out treat for us. We do have a Fresh Market though... One rarely sees turbot on restaurant menus either... Your recipe does sound and look great. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! Fresh Market is the only store I have seen in a long time that sells it so I will be watching for it now. It was really tasty. Have a good rest of the week!

      Delete
  9. Now I'm going to have to check Fresh Market for turbot! Looks delicious and with Lent approaching, I need to try some new fish varieties!

    ReplyDelete
    Replies
    1. It's good for a change of pace, Liz! Thanks for the visit!

      Delete
  10. Is this a fresh water or salt water fish. I have never heard of it before, but the white meat sure looks tasty...

    ReplyDelete
    Replies
    1. Hi Shug! It's from the ocean, a salt water fish. It's very good! Thanks!

      Delete
  11. I have never heard of turbot before, but now I am curious.

    ReplyDelete
    Replies
    1. Hope you get to try it, Cakelaw! It's not very often we see it here, unfortunately. Take care

      Delete


● At the end of every diet, the path curves back toward the trough.
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Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
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Pam



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You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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