Turbot Recipe

Prep fish

Pat turbot fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Cook fish

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, place fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes, until the skin is crisp and the flesh is mostly opaque on the sides. Flip carefully and add remaining 1 tbs butter to the pan; spoon pan juices over the top while cooking for another 1–2 minutes for 1–1.25-inch fillets (cook to an internal temperature of ~55–58°C / 130–136°F for medium). Remove to a warm plate and keep loosely tented with foil.

Finish with a squeeze of lemon over each fillet just before serving.

Sauté aromatics

In a separate skillet, heat 2 tbs extra-virgin olive oil over medium heat. Add the sliced garlic and chopped shallot; cook gently for 1–2 minutes until fragrant and translucent but not browned.

Cook squid

Increase heat to medium-high, add the baby squid, season with 1 tsp sea salt and 1/2 tsp black pepper, and toss. Sear for 1–2 minutes until they begin to firm. Deglaze the pan with 60 ml dry white wine, scraping any browned bits. Cook for another 1–2 minutes until wine mostly evaporates and squid are tender but still slightly springy. Remove from heat and stir in 2 tbs chopped flat-leaf parsley.

Keep squid warm and spoon a little of its pan juices over when plating with turbot.

Blend ingredients

In a small blender or food processor combine 40 g flat-leaf parsley, 15 g basil, 2 tbs rinsed capers, 2 anchovy fillets (if using), 1 garlic clove, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to combine, then stream in 120 ml extra-virgin olive oil while the motor runs until a smooth, bright-green emulsion forms. Stop and scrape down sides as needed.

Adjust seasoning and strain (optional)

Taste and adjust salt, lemon or anchovy as needed. For a silky finish, pass the olio verde through a fine-mesh sieve or chinois into a small bowl, pressing with a spoon to extract all oil. Keep at room temperature until plating.

Plate

Divide warm baby squid among 4 plates, spooning any pan juices into a shallow bed. Place one turbot fillet over or beside the squid. Spoon 1–1.5 tbs olio verde over each fillet and around the plate in a few drops. Drizzle a scant 1 tsp extra-virgin olive oil over microgreens and scatter them on the plate with lemon wedges.

Serve immediately so the turbot skin remains crisp and the olio verde is bright.