Upside-down Turbot

Posted in Fish, Turbot on February 18th, 2011 by admin – Be the first to comment

Now that I know what turbot actually is, and tastes good, and have actually had no problem finding since that day it suddenly appeared in the grocery store, I’m willing to be a little more adventurous with finding ways to cook it. They called this Greek Baked Turbot but I’m calling it Upside-down Turbot because of how it’s assembled.


  • 4 (6 oz each) turbot fillets
  • 1 can (18 oz) cannellini beans, rinsed and drained
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon dried oregano leaves
  • 1 tablespoon olive oil
  • 1 cup chopped fresh parsley
  • 4 plum tomatoes, chopped
  • Salt and ground black pepper to taste

Did I say adventurous? I mean, as long as we’re sticking with ingredients I like. I’m just pretending that line of tomatoes doesn’t exist.


  • Combine oil, onions, garlic, oregano leaves, and 1 teaspoon of lemon juice.
  • Cook over medium heat, stirring frequently, 5 minutes or until onions are soft.

It’s too bad our Aero Garden oregano isn’t ready for harvest yet, but at least the recipe specified dried.

  • Move to tin foil.
  • Add beans, parsley, salt and pepper.

Here I do wish they gave a picture to be sure that I was doing this right…

Strange that even the salt and pepper gets added before the fish.

  • Place the turbot fillets on top.

It looks a little sad, on top, by itself…

But since our little garden is overwhelming us with basil right now, we have to find excuses to put basil on everything. It looks much happier with three leaves of lemon basil.

  • Cover and bake for 20 minutes or until fish flakes easily with a fork.
  • Sprinkle the Greek Baked Turbot Fillets with tomatoes and 1 teaspoon of lemon juice.

Well ignoring the tomatoes…

This was quite good, but it seemed like both the turbot and the beans had equally neutral flavors and were asking the other to compliment them… while they both sat their in awkward silence. It just needs a little something – more herbs? more lemon juice? (more tomatoes?) – to break the ice next time.

Turbot a.k.a. The Funniest Named Fish Ever

Posted in Fish, Turbot on November 4th, 2010 by admin – 4 Comments

Greenland Turbot Fillet Previously Frozen

I was standing next to the fish counter at QFC looking up “turbot” on my phone, half expecting to find an app to download rather than a fish. I don’t know what the Turbot app would do, but if I ever write one myself I’m naming it Turbot.

On a side note, if anyone wants to make me a custom Android recipe app – I don’t want to cook off my phone but I want access to my recipies’ ingredients lists while I’m out – please name it Turbot… turBot… Tur-bot? Yes I’m obsessed now.

Fifteen Ways to Cook Turbot wasn’t that helpful. The ways were either “use your preferred sauce” (how am I supposed to have a preferred sauce for some fish I’ve never heard of?) or way too much effort for that same fish I’ve never heard of, which for all I know turns out to taste like old mattress stuffing.

At home I was able to find this Easy Broiled Garlic Turbot Fillets Recipe which includes two of my favorite cooking terms, “garlic” and “broiled”. (If you were expecting one of those to be “easy”, I’ve all too often found that “easy” is code for ketchup and Velveeta.)


  • 2 turbot fillets (about 6 ounces each), fresh or thawed
  • 2 teaspoons (10 mL) olive oil
  • 2 tablespoons (30 mL) lemon juice
  • 2 small garlic cloves, minced
  • Pinch of oregano (optional)
  • Paprika (optional)

I love how easy-going these ingredients are. So easy-going in fact that I just realized I misread teaspoons of olive oil as tablespoons and used equal oil and lemon. It didn’t complain.


  1. Lay the turbot fillets side-by-side into a lightly oiled broil and serve platter.

First impression was… good. It smelled like fish, not fishy but how fish should smell like fish because that’s what it is. I almost want to say it reminded me of fish sticks but that would be an inadvertent insult.

  1. Mix together olive oil, lemon juice, garlic and, if desired, oregano brush the turbot fillets with mixture.
  2. If desired, sprinkle the turbot fillets all over with paprika.

Such a polite recipe. Thank you, I will! I desired both the oregano and paprika.

Seasoned turbot

  1. Broil the turbot fillets in oven or barbecue, approximately 4 inches (10 cm) from heat, for 6 to 8 minutes, brushing fish with cooking juices every 2 minutes.

I’m going to admit, this is way more work than I would have done if I wasn’t cooking with an audience now. Normally I would have put it in the oven and forgotten about it anywhere from six minutes to do-you-smell-something-burning? Instead I find myself basting, except since I don’t want the same brush that was touching raw fish to touch my cooking fish, I actually got out a teaspoon and kind of spooned it back over the fish every two minutes.

Cooked turbot
I still need a real broiler pan…

This was such a perfect recipe, light enough for this fish that tastes just like fish. I am raving about this fish now, and I’m pretty sure I’ll never see it in the grocery store again.

Andrew did some research when I brought home this funny-named fish and found out what I had wasn’t true turbot but “for reasons too numerous to explain“, “Greenland Turbot” in the US is called “Greenland Halibut” in Europe, and is neither but is closer to a fake halibut.