Grilled Turbot with Fennel and Lemon

This recipe for grilled turbot with fennel and lemon is the perfect example of “less is more”. Both in the number of ingredients and the way it’s cooked. It’s the perfect excuse to make the most of your ceramic frying pan and enjoy an extraordinary white fish. A dish full of Mediterranean aroma and flavour, where the turbot takes centre stage.

Cooked on the grill, turbot is spectacular. But gently infused with the flavour and aroma of lemon, fennel and basil, along with black olives and cherry tomatoes, it’s pure fantasy. A true delight that deserves the gentlest possible cooking. That’s where the Ceranoa ceramic frying pan from De Buyer comes in: PFAS-free, with outstanding non-stick properties and perfect for gentle, healthy cooking. The perfect ally for beautifully cooking turbot without sticking and with barely any oil.

I’m sure this grilled turbot with fennel and lemon will win you over just like it did me. It’s delicious and ready in just a few minutes.

Ingredients

Serves 6

• 6 turbot fillets
• 2 lemons, quartered
• 20 cherry tomatoes
• 100 g fennel, chopped
• Taggiasca black olives
• Fresh basil
• Extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Preparation

1. Heat your Ceranoa ceramic frying pan from De Buyer over low heat with a drizzle of olive oil.
2. When hot, add the turbot along with the lemon quarters and chopped fennel, and cook for about 4 to 5 minutes.
3. Turn the fish over and add the black olives, basil leaves and cherry tomatoes.
4. Season to taste with salt and freshly ground black pepper. Cook for another 2 to 3 minutes and turn off the heat.
5. Serve the fish with its garnish and enjoy this delight.

Suggestions

• You can use another variety of black olive instead of Taggiasca. Choose one with a mild flavour so it doesn’t overpower the fish.
• While turbot gives this dish its special character, you could prepare it with another similar white fish. Sole, sea bream, grouper or snapper would all work beautifully.