Greek Baked Turbot Fillets Food

BAKED TURBOT WITH LEMON MUSTARD SAUCE AND POTATOES

Steps:

• The man signs to understand if your Turbot is fresh are: shiny and slightly bulging eyes, bright skin, bad smell absence, and compact flesh.
• To clean the Turbot, place it upside down over a board and incise the flesh under the head, then pull and discard the offal. Finally, cut away the fins and rinse the fish thoroughly.
• Otherwise, ask to the fish seller for some help!
• If you prefer (I prefer) to use capers preserved into salt, soak them a couple of hours into a bowl filled with water, changing the water every 30 minutes. Finally, rinse the capers and proceed with the next steps.
• Now, peel and chop the garlic. Then, combine the Dijon mustard, the garlic, the olive oil, the herbs de Provence, the lemon juice, the capers, and the softened butter, and blend until smooth and consistent.
• Finally, add salt and pepper to taste.
• Pre-heat the oven to 355° F (180° C)
• Now, rinse the potatoes thoroughly then reduce into very thin slices.
• After that, season the potatoes with half of the lemon-mustard sauce.
• Season the Turbot as well with the remaining sauce.
• At this point, place the fish and the potatoes over a tray lined with parchment paper and bake about 20-25 minutes until the fish is fully cooked but still juicy, and the potatoes are well done.
• Serve immediately.

OVEN BAKED (BREADED) TURBOT

Steps:

• 1. Preheat oven to 450'F. Place a large cookie sheet coated with cooking spray into the oven and heat it as the oven heats up.
• 2. Meanwhile cut the fish into chunks. Beat up your egg and coat the fish with it. Mix the breadcrumbs with the herbs, paprika and pepper in a shallow bowl.
• 3. Remove the cookie sheet from the oven. Dip the fish into the egg then into the breadcrumb mixture.
• 4. Put the fish on the cookie sheet and bake in the hot oven turning once at the 10 minute mark, then finish baking.
• 5. Serve warm with tartar sauce or home made salsa.
• 6. Enjoy!

TURBOT WITH BROWN BUTTER AND CAPERS

Steps:

• Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
• Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
• Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

TURBOT EN PAPILLOTE

Steps:

• Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
• In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
• Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
• Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
• To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
• Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);

TURBOT WITH LIME AND GREEN GINGER

Steps:

• Pat the fillets of turbot dry with paper towels. Pare the lime in strips, without the pith, and blanch the peel. Remove the pith from the rest of the lime and cut the fruit into sections. Finely shred the blanched peel.
• Put the turbot fillets on a buttered dish, arrange the lime sections on top, sprinkle the grated ginger over all and add the shredded peel. Season with salt and pepper and add the wine. Meanwhile preheat oven to 160 degrees. Bring the mixture to boil on top of the stove.
• Transfer the mixture to the oven, cover with foil and leave until done (about 10 to 15 minutes). Remove the fillets and reduce the juices on top of the stove to form the sauce.

EASY BAKED ALMOND TURBOT FILLETS

Steps:

• Preheat oven to 425°F (220°C).
• Beat egg and milk together.
• Mix breadcrumbs, oregano, salt and pepper.
• Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan.
• Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions.
• Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.