Turbot is a large, sandy-colored flatfish. It is a fish in the North Atlantic and the Mediterranean Sea and is grown in countries such as France and Spain, but stocks are limited, so it commands a high price, thereby making it a luxurious option for restaurant and a treat for most households. Turbot is liked, for a good reason: the fish offers four decent sized fillets; the meat – which is stark white and robust with large flakes –  maintained together during cooking, And it has a subtle taste of the sea flavor.


  • As with all seafood, it is imperative to choose the freshest quality of turbot before purchasing. The turbot should be firmly touched and without an unpleasant suspicious smell. The eyes should be clear, the fins should be untouched, and the gills should be bright red.
  • When choosing a fillet, it’s hard to tell how fresh the fish is – look for flesh without any fading.


  • Just like all white fish, turbot should be cooked with care and competence. Because turbot meat is very delicate, moist heat cooking methods such as steaming, or cooking in foil are preferred, but not essential. Dry heat methods such as pan-frying and baking to add flavor, but must be carried out smoothly.
  • For you to know when turbot is cooked, insert a sharp knife inside the thickest part of the meat – if cooked, through the knife will come out hot to the touch. The flesh should also feel elastic.

  • Baking or grilling turbot whole is one of the best ways of cooking this deluxe fish. Cooking turbot with the bone is always better because it gives flavor to the fish. Salt seal in moisture, which is an excellent way to cook turbot – making the fish tasty but not salty. When cooking whole turbot, make sure it is gutted, with gills and scales removed, or this can impact unpleasant bitter taste. But do not forget that the turbot is a big fish, so make sure that your grilling tin can enter the whole fish.
  • Though it is possible to prepare a barbecue with turbot, it’s such an expensive fish that it’s debatable whether this is a less refined method of cooking is appropriate. If you have a barbecue, it’s best to retain the moistness of the flesh.
  • The most common method to cook turbot fillets is to fry, until it is golden and crunchy, it can be done in a matter of minutes. The skin should be removed before frying.
  • If possible, allow the fillet of turbot on the bone to achieve better results.


Aim for light sauces that don’t overwhelm like hollandaise, white wine, champagne or with herbs like parsley or dill. Due to its luxurious reputation, turbot is often served with lobster or oysters. Other suitable accompaniments are roasted fennel, cauliflower, and celeric puree.