Oven baked Turbot is a very popular recipe into European cuisines, particularly in France, Spain, and Italy. Today I propose you a French variation, seasoned with a delicious Lemon-mustard sauce: healthy and tasty!
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• 2 Lb (900 g) Whole Turbot
• 2 Lb (900 g) golden potatoes
• 7 tbsp (100 ml) extra-virgin olive oil
• 2 cloves garlic
• 2 tbsp Dijon mustard
• 1 tbsp herbs de Provence
• 2 tbsp capers in salt (alternatively, capers into vinegar)
• 1 tbsp lemon juice
• 1 tbsp softened butter
• to taste table salt
• 1 sprinkle black pepper
CHOOSING AND CLEANING THE TURBOT
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!
LEMON-MUSTARD SAUCE
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.
OVEN BAKED TURBOT WITH POTATOES
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.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
PRINTABLE RECIPE
BAKED TURBOT with lemon mustard sauce and potatoes
Oven baked Turbot is a very popular recipe into European cuisines, particularly in France, Spain, and Italy. Today I propose you a French variation, seasoned with a delicious Lemon-mustard sauce: healthy and tasty!
Ingredients
- • 2 Lb Whole Turbot (900 g)
- • 2 Lb golden potatoes (900 g)
- • 7 tbsp extra-virgin olive oil (100 ml)
- • 2 cloves garlic
- • 2 tbsp Dijon mustard
- • 1 tbsp herbs de Provence
- • 2 tbsp capers in salt (alternatively, capers into vinegar)
- • 1 tbsp lemon juice
- • 1 tbsp softened butter
- • to taste table salt
- • 1 sprinkle black pepper
Instructions
CHOOSING AND CLEANING THE TURBOT
- 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!
LEMON-MUSTARD SAUCE
- 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.
OVEN BAKED TURBOT WITH POTATOES
- 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.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 916Total Fat 54gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 42gCholesterol 15mgSodium 1284mgCarbohydrates 101gFiber 12gSugar 6gProtein 13g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
TAKE A LOOK AT THIS!
RATATOUILLE RECIPE - traditional French appetizer and side dish
Gorgeous receipe the sauce makes the fish and potatoes so tasty
Thanks Katrina,
I'm happy you liked that!
Happy cooking 🙂
F.
About to cook this tonight! Thanks for the recipe.
Thanks for commenting Amina,
I hope you'll like it 🙂
Happy cooking!
F.
I am trying this tomorrow!
Nice!
Let me know,
Happy cooking 🙂
F.
Going to try this out tomorrow... smells super fishy is that normal???
Hi Natacha,
I 'm not there to smell, so unfortunately I can't say...
But, if the smell of raw fish is very strong and bad it's not a good sign...
This recipe is fantastic! FIVE STARS*****
We had it tonight with our own freshly dug potatoes and french beans and a very good fino sherry. Delectable. I have a broad smile on my face as I think about how it tasted!
It is so simple to make and the flavour of the sauce is incredible. I can't recommend it highly enough. The only change I made to the recipe was to parboil the potatoes before slicing.
Thank you for such a wonderful feast and having found your website I look forward to exploring what other delicious recipes await me.
Thank you so much Lesley!
I'm glad you liked my recipe,
Happy cooking 🙂
F.
Excellent recipe. *****
Thank you Mona!
Happy cooking 🙂
F.