- 1 whole turbot fish (about 3-4 pounds)
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup fish stock or clam juice
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
- Preheat the oven to 400°F.
- Scale and clean the turbot, and remove the fins. Rinse and pat dry with paper towels.
- Season the fish inside and out with salt and pepper.
- Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
- Once the butter has melted and the pan is hot, add the turbot to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
- Remove the fish from the skillet and set aside on a plate.
- Add the shallots and garlic to the skillet and sauté until fragrant, about 1-2 minutes.
- Pour in the white wine and fish stock or clam juice, and bring to a simmer.
- Reduce the heat to low and stir in the heavy cream and Dijon mustard. Simmer until the sauce has thickened slightly, about 5-7 minutes.
- Return the turbot to the skillet and spoon some of the sauce over the fish.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the fish is cooked through.
- Remove the skillet from the oven and sprinkle with chopped parsley.
- Serve the turbot hot, with lemon wedges on the side.
Enjoy your delicious and elegant Turbot dish