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Steamed turbot or wild-caught young turbot

Steamed turbot or wild-caught young turbot

Wild-caught turbot is a white meat lean fish and is precisely sought for its firmness and its exquisite qualities. It is quite a budget and the waste to remove after cooking is also substantial. It is rich in vitamins and proteins. Young turbots like to remain close to the shore and swim at the bottom of the sea close to sandy or pebbles grounds, whereas the older turbots prefer the deep seas. In France, Belgium, and in the Netherlands, fishermen have a minimal size rule to abide by: the fish size cannot exceed 25 to 32 cm. Also, once bought, you will have to eat it within the next 48 hours.

steamed turbot or wild-caught young turbot

11 June 2023
: 2
: 5 min
: 30 min
: 35 min
: Easy

Cooking time will vary according to the fish weight.


  • 1 whole turbot fish weighing 800 to 900g
  • Freshly ground pepper
  • Guerande sea salt
  • A few lemon slices
  • Chili flakes or a few pinches of powdered Espelette chili
  • Step 1 Place your turbot with salt and pepper on both sides on the oven perforated grid, white side down, put lemon slices on top. Turn on the oven at 85° and select steam cooking. Cook for 30 minutes.
  • Step 2 Serve in fillets immediately when steaming is over with a side dish of your choice or leek fondue.

Good to know!

This fish lives in the Mediterranean Sea, in the Atlantic Ocean, as well as in the North Sea. Make sure the skin of the turbot you select is silky and glossy. If prepared at the fish stand, keep the skin on. It will be easily removed when cooked and the fillets will come out more easily too in my opinion. If you aren’t familiar with the technic, look up on the internet for some useful tutorial. If your oven does not have the Steam Cooking selection, regular oven will do as well. Ask the fish stall attendant for advice on time and temperature.

My leek fondue

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