Recipe information
Make Turbot in just 30m. a la meuniére
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Turbot
Rinse the turbot fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
2. Dredge in Flour
Spread the all-purpose flour on a large plate. Dredge each fillet in the flour, shaking off any excess.
3. Cook the Fish
In a large skillet, melt 4 tablespoons of butter over medium-high heat. Once hot, add the turbot fillets, cooking for about 3-4 minutes on each side, or until golden brown and cooked through.
4. Make the Sauce
Once the fillets are cooked, remove them from the skillet and keep warm. In the same skillet, add the remaining 2 tablespoons of butter. Squeeze the juice of the lemon into the pan and stir, scraping up any browned bits from the bottom.
5. Finish the Dish
Return the turbot to the skillet, allowing them to soak in the sauce for a minute. Sprinkle with chopped fresh parsley before serving.
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