Turbot is a fish that has made its way into the culinary spotlight, in Canada, thanks to some very prominent Quebec restaurants. For home cooking, its most important qualities are plentiful. One turbot fillet is double the size of a sole fillet. Next, is the cost. Though it’s double the size of a sole fillet, it’s often on the cheaper side, this fillet cost $4.56 CAD. But most importantly thing is the taste. Not at all an overwhelming air of fish, it seasons well and browns beautifully. It flakes easily making a baste slowly seep into the crevices of the fillet. 

Butter burns, cooks hot. It’s great for browning. As butter browns and heats easily, allowing for things like garlic to blossom in flavor as it browns. Lemons, enhances the turbots natural flavor. I decide to broil the fillet,  I will spilt between my husband and I. First I coat the turbot fillet in olive oil, it can withstand the heat of the broiler for the entire cooking time. Then season with sea salt and pepper, both sides. With the broiler on high, I slide the Turbot inside the oven. Then make the baste.

With half a stick of unsalted butter, that’s about 1/4 a cup, I cut up into peices and melt it in a saucepan pan with 3 minced garlic cloves. Add 1Tb lemon juice, a pinch of sea salt, and a teaspoon parsley. As soon as it’s started to boil. Pull it off the heat. Then immediately baste the fillet. Leave one minuet between bastes. It will only take between 6 and 8 minuets to completely cook the fish. Do NOT flip the fillet. It will cook through completely, leaving a beautiful browned side up.  Nothing could be easier!

Note: I’ve paired this flavourful fish fillet, with fresh cut English fried ‘Chips’.