Some recipes never go out of style, and lemon butter turbot is one of them. Lightly pan-fried and paired with a fresh salsa verde, this is seafood at its most effortless and delicious.

Classic Lemon & Butter Pan-Fried Turbot with Salsa Verde

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Difficulty: Easy

INGREDIENTS

For the Turbot

2 pieces Turbot Fillet Portions (150g to 200g each)
1 tbsp olive oil
2 tbsp unsalted butter
Sea salt, to taste
Freshly ground black pepper or white pepper, to taste
1 clove garlic, crushed
1 sprig fresh thyme
1 tsp lemon zest
Juice of ½ lemon
Fresh parsley, chopped, for garnish

For the Simple Salsa Verde

¼ cup flat-leaf flat-leaf parsley, finely chopped
1 tbsp capers, finely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
1 tbsp calamansi juice or lemon juice
Salt and black pepper, to taste

PROCEDURE

Prepare the fish for a crisp sear. Pat the turbot fillets completely dry with paper towels, then season both sides generously with salt and pepper to ensure even browning.

Sear the turbot until golden. Heat a heavy-based pan over medium-high heat with olive oil, then place the fillets in the pan, pressing gently for a few seconds so they cook flat and evenly.

Butter-baste for flavor and moisture. Flip the fillets carefully, add butter, garlic, thyme, and lemon zest, and spoon the foaming butter over the fish as it finishes cooking until just opaque and tender.

Make the salsa verde. In a small bowl, mix parsley, capers, garlic, olive oil, and calamansi juice, then season lightly with salt and pepper to taste.

Finish, rest, and serve. Remove the turbot from heat, squeeze lemon juice over the fillets, let them rest briefly on a warm plate, then spoon salsa verde over the fish and garnish with parsley before serving.

NOTES

Turbot Fillet Portions are cut from premium Whole Spanish Turbot and frozen at peak freshness, delivering a clean, delicate flavor and silky texture ideal for quick pan-frying.

Philippine flavor adaptation: Calamansi adds a familiar brightness that lifts the butter and complements the mild sweetness of turbot beautifully.

Chef’s tip: Fish is done as soon as it feels just warm at the center—overcooking dulls flavor and texture, so err on the side of under rather than over.

Alternatives: This recipe works well with Pacific Bay Halibut Fillet Portions, Atlantic Cod Fillets, or Chilean Seabass Steaks, adjusting cook time to thickness.

Serving suggestions: Serve with garlic rice, mashed potatoes, sautéed kangkong, or a light tomato-cucumber salad to balance the richness.

Storage: Best enjoyed fresh. If needed, refrigerate up to 1 day and reheat gently in a pan with a little butter.

FAQS

How do you pan-fry turbot so it stays tender?
Cook turbot over medium-high heat, flip once, and remove it as soon as the flesh turns opaque and flakes easily.

What sauce goes best with lemon butter turbot?
A simple salsa verde with herbs, olive oil, and calamansi adds freshness that balances the buttery fish.

Can I use calamansi instead of lemon for pan-fried fish?
Yes. Calamansi gives a brighter, slightly floral acidity that pairs especially well with butter-based seafood dishes.