A delicious oven baked turbot fish recipe that is super easy to make! Turbot are those fish that don’t need much cleaning (no scales!), just add some spices, lemon and olive oil in the oven and enjoy.

The turbot is a type of flounder that is usually large in size. The fruit has a flaky texture and white color. Like any flounder turbot, turbot yields 4 fillets. Turbot is rich in protein and minerals such as phosphorus, iodine, calcium, potassium and magnesium. This fish is found along the North Sea, Mediterranean, Baltic and European Atlantic coasts. Read on for this turbot fish recipe below!


  • First, as always, you need to preheat the oven. Second, we need to clean the turbot. If the turbot you purchased has already been cleaned, then you don’t need to do anything. Otherwise, clean it, removing the guts and head if needed.
  • Line a baking sheet with parchment or aluminum foil. Combine capers, freshly squeezed lemon juice, salt, pepper and dried thyme in small bowl. Add olive oil. Brush the turbot generously with the mixture. Open the cavity and add more oil mixture inside the fish for extra flavor. Top with some thinly sliced ​​lemon slices.
  • Bake uncovered for about 35 to 45 minutes. If the fish is really big, cook it for 45 minutes, or even 50 minutes. Since turbot is a type of flounder, it is usually cooked evenly.


I like to buy my turbot at the online store. Never saw it in the grocery store in town. You can probably find turbot in Asian or European stores, frozen in the freezer aisle. Also go to the local fish market to buy fish.

TURBOT FISH RECIPE – Tips and Tricks

  • Do not overcook the fish. Turbot has a lot of fat to keep it moist, but if you cook it too long, the fish will dry out.
  • Check the internal temperature. It should be at least 145 degrees when fully cooked.
  • Add chopped green onions and cilantro on top of the fish for presentation.
  • To prevent any leaks, use heavy duty foil or use a double layer of regular foil.
  • After the fish is cooked, you can eat it straight from the foil and throw it away
        when you’re done.


White fish goes well with a light salad. This is the perfect low carb dinner option. If carbs aren’t your thing, serve this roasted turbot with a bowl of white or brown rice. The classic combination of white fish and rice is always a good idea.


  1. If you have leftovers from roasted whole prawns, store them in an airtight container in the refrigerator for up to 4 days. When it needs to be reheated, use the microwave. 1 minute is usually enough, but it depends on your microwave power. Don’t overcook it, the microwave can dry it out.
  • You can also freeze leftovers. Put the fish in an airtight container that is also freezer friendly. Or use freezer-friendly plastic bags. Freeze for 3-4 months.

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