How to cook turbot? The recipe and tips for perfect cooking: Femme Actuelle Le MAG

A noble fish if ever there was one, turbot is a product of choice! Her fine flesh, very delicate (and with many nutritional benefits!), delights lovers of iodized flavors. Good news, turbot can be cooked in many ways and can be poached, roasted in the oven, cooked “meunière style” or cooked in foil…. And like any exceptional product, it is also relatively expensive. All the more reason not to mess up your cooking. Our influencer chose to prepare it in the oven, and serve it with a chimichurri sauce. A recipe of great finesse, both simple and quick to prepare, which should appeal to all your guests. Get to your stove!

The recipe for turbot with chimichurri sauce

Start by preparing the chimichurri sauce : rinse and chop 1 small bunch of coriander and fresh parsley.

Peel and slice 2 small new onions and 1/2 white onion, 1 Espelette pepper (or another pepper of your choice) and 1 clove of garlic. Place everything in a salad bowl, then add the juice of 1/2 half a lemon, salt and pepper. Then pour a generous drizzle of olive oil to cover all the ingredients and mix well.

Place the turbot on a baking tray covered with baking paper then, using a large knife, make 3 cuts in the fish “so that the sauce penetrates the flesh well”, specifies the Instagrammer.

Brush the turbot with the saucethen cover with washers of lemon (count 1/2 lemon).

Bake at 180°C, in “fan” mode, for around 25 minutes. Serve immediately.

Our advice for making turbot with chimichurri sauce

First imperative, buy a top quality turbot! We only make good recipes with good products! Can’t find turbot, or is its price frightening you? In this case, opt for the brilla large flat fish with an oval body, which resembles turbot, but which is much more affordable!

Originally from South America, chimichurri sauce is prepared with onions, garlic, herbs, olive oil and chili peppers. These can be more or less powerful! In this recipe, Danslacuisinedeclaire used a Espelette pepper, with fairly moderate strength. Depending on your taste and sensitivity, you can replace it with a hotter pepper. In any case, remember to remove the seeds inside.

Serve this turbot with chimichurri sauce simply with ricea pan of green beans, a quinoa salad or a sweet potato puree. All tastes are allowed.

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