• DIFFICULTY: MED
  • 45 MINS

Ingredients

Serves: 2
For the GREEN BUTTER:
  • 125g softened butter
  • 50g best olive oil
  • 50g parsley, washed and roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • (Optional: thyme, anchovy, lemon zest)
  • Salt and pepper to taste
For the TURBOT:
  • 400-600g turbot fillet, cut into two equal portions
  • Panko breadcrumbs
  • Plain flour
  • Salt and pepper
  • 1 fresh bay leaf
  • Egg wash (1 egg beaten with an equal amount of water)
FOR THE SAUCE:
  • ¼ pint good fish stock (optional)
  • 1 glass dry white wine
  • ½ shallot or a small piece of onion, very finely chopped
  • A small sprig of thyme, leaves only

Tim's Turbot, Crunchy Crumb and Green Butter

Turbot is one of my favorite fish—meaty and delicious. This recipe features lightly bread-crumbed turbot for texture, served with a green butter and fish stock reduction.

You can make your own fish stock with a few bones and vegetables, use a store-bought version, or simply reduce some white wine and shallot for a simpler, yet still delicious, sauce. If using fish stock, add it with the wine and shallots as per the recipe.

This recipe also uses my special green butter. It’s garlic butter with a twist: blended parsley and garlic in olive oil, mixed with softened butter. It’s versatile and keeps well in the freezer.

Instructions

  1. Prepare the Turbot:

    • Season the fish with salt and pepper, dust the top with flour, dip in egg wash, and coat with panko crumbs. Set aside.

  2. Prepare the Sauce:

    • In a small saucepan, combine white wine, finely chopped shallot, thyme leaves, and fish stock (if using).
    • Simmer and reduce until 1-2 tablespoons of liquid remain. Remove from heat but keep warm.

  3. Cook the Turbot:

    • Heat butter in a large frying pan over medium heat. Place fish crumb side down and cook until golden brown.
    • Add bay leaf, turn the fish over, and cook for another minute. Let the fish finish in the pan off heat for 1-2 minutes.

  4. Finish the Sauce:

    • Add 50g sliced green butter and a dash of lemon juice to the reduced wine mixture. Melt butter over low heat, stirring constantly. Add fish juices and adjust seasoning.

  5. Serve:

    • Spoon the green butter sauce onto two warmed plates. Place a piece of turbot on each plate and garnish with lemon wedges.
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