• 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


  1. Preheat the oven to 400°F.
  2. Scale and clean the turbot, and remove the fins. Rinse and pat dry with paper towels.
  3. Season the fish inside and out with salt and pepper.
  4. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
  5. 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.
  6. Remove the fish from the skillet and set aside on a plate.
  7. Add the shallots and garlic to the skillet and sauté until fragrant, about 1-2 minutes.
  8. Pour in the white wine and fish stock or clam juice, and bring to a simmer.
  9. 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.
  10. Return the turbot to the skillet and spoon some of the sauce over the fish.
  11. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the fish is cooked through.
  12. Remove the skillet from the oven and sprinkle with chopped parsley.
  13. Serve the turbot hot, with lemon wedges on the side.

Enjoy your delicious and elegant Turbot dish