Turbot with Zesty Tartare Sauce Recipe

Turbot with Zesty Tartare Sauce Recipe

4.8

Perfect for a sophisticated dinner or special occasion, this recipe highlights the fresh, mild taste of turbot, complemented by the bold flavours of capers, gherkins, and fresh herbs in the tartare sauce. Serve it with a side of steamed vegetables or a crisp green salad for a complete, balanced meal.

Ingredients:

  • 4 turbot fillets
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 2 tbsp gherkins, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • Lemon wedges, for serving

Instructions:

  1. Prepare the Turbot
    1 Prepare the Turbot

    Preheat your oven to 180°C (350°F). Season the turbot fillets with salt and pepper. In an ovenproof pan, heat the olive oil over medium heat. Place the fillets in the pan, skin-side down, and cook for 2-3 minutes until the skin is crispy. Transfer the pan to the oven and bake for 8-10 minutes until the fish is cooked through and flakes easily with a fork.

  2. Make the Tartare Sauce
    2 Make the Tartare Sauce

    While the turbot is cooking, prepare the tartare sauce. In a bowl, combine the mayonnaise, chopped gherkins, capers, lemon juice, Dijon mustard, and fresh herbs. Mix well to combine and season with salt and pepper to taste.

  3. Serve
    3 Serve

    Plate the turbot fillets and spoon the tartare sauce generously over the top. Garnish with lemon wedges and additional fresh herbs. Serve immediately with your choice of side dishes.

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