, , , , , , , , ,

This recipe exceeded my expectations. It was super fast to prepare. The sauce can be made in advance and the fish can be massaged with the marinade, then kept in the fridge to save time on last-minute meal preparation. I served it with side dishes of grilled Portobello mushrooms and cherry tomatoes as well as quinoa with baby spinach, sautéed onion and toasted pine nuts. Another successful jittery meal. Phew!

Turbot Recipe

Delicate Fish Marinade Ingredients

  • 1 1/2 lb firm white-fleshed fish (halibut, scrod, turbot)
  • 2 T olive oil
  • 1 T chopped parsley
  • 2 t lemon zest
  • kosher salt and freshly ground pepper

Mix ingredients, then rub on the fish.

Turbot Recipe

Sun-Dried Tomato Sauce

  • 2 T olive oil
  • 1/2 – 1 lemon, freshly squeezed
  • 2 T sun-dried tomatoes, chopped (or use oven-dried fresh cherry tomatoes, slow-roasted in a small heavy dutch oven, that you then deglaze with white wine)
  • 1 T parsley, chopped
  • 1/2 t sugar
  • 2 T capers, plus a bit of juice
  • pinch hot pepper flakes
  • pinch kosher salt

Mix sauce ingredients, then set aside in a small bowl. Broil fish for 8 – 10 minutes turning half way through, or roast in a 420 degree oven for 10-12 minutes. Remove, serve warm with sauce.

Delicate Fish in Sun-Dried Tomato Sauce Print Ready Recipe

Turbot Recipe

Final notes:

  • Thank you to Susan Schwartz, (who thought of oven-dried tomatoes), my source for this recipe, Stephanie Oboler, who gave it to Susan, and Judi Borts, who gave it to Stephanie. Quite an endorsement if a recipe gets passed on and on.
  • If using halibut steaks, buy 4 medium-sized fillets, 1 1/4″ thick, center cuts.
  • Read A Wicked Scoff to learn more about scrod.
  • If you can figure out what The Walrus blog is going on about in its halibut vs turbot commentary, then you are much smarter than I am.