- 1 tbsp Vegetable oil
- 1 lb Turbot fillet
- Salt, to taste
- Black pepper, to taste
- Pat turbot dry with paper towels and season with salt and pepper to taste.
- Add vegetable oil to a non-stick frying pan and warm over medium heat.
- Add fillet to the pan, skin-side down. Cook until crispy and golden, about 3 minutes.
- Flip the fillet. Add a tbsp of butter and allow to melt and foam. Spoon the butter over the fish then remove pan from the heat. Allow fillet to sit in the pan to finish cooking. A thermometer should read 145F when done.
- Serve immediately.
Recipe adapted from GreatBritishChefs.com