This recipe for turbot on the griddle with fennel and lemon is the best example of "less is more". Both in the number of ingredients it uses and in its cooking. You’ll see it’s the perfect excuse to take advantage of the virtues of your ceramic pan and to enjoy an extraordinary white fish. A dish with Mediterranean aroma and flavor, in which the turbot takes center stage.
Cooked on the griddle, turbot is spectacular to me. But subtly infused with the flavor and aroma released by lemon, fennel and basil, together with the olives and cherry tomatoes, is pure fantasy. A true marvel that deserves to be cooked with the greatest care possible. And that’s where the Ceranoa ceramic pan by de Buyer, PFAS-free, with exceptional non-stick performance and a specialist in gentle, healthy cooking. It’s the perfect ally to ensure the turbot cooks beautifully, doesn’t stick to the pan and barely needs any oil.
I’m convinced that this turbot on the griddle with fennel and lemon will please you as much as it does me. It’s delicious and you’ll also have it ready in just a few minutes.
Ingredients
For 6 people
- 6 turbot fillets
- 2 lemons cut into quarters
- 20 cherry tomatoes
- 100 g fennel cut into small pieces
- Taggiasca black olives
- Fresh basil
- EVOO
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation
- Warm your Ceranoa ceramic pan by de Buyer over low heat with a splash of EVOO.
- When it’s hot, add the turbot with the lemon cut into quarters and the chopped fennel, and let it cook for about 4 or 5 minutes.
- Flip the fish and add the black olives, basil leaves and cherry tomatoes.
- Season to taste with salt and freshly ground black pepper. Let it cook for 2 or 3 more minutes and turn off the heat.
- Serve the fish with its garnish and enjoy this marvel.
Suggestions
- You can use another variety of black olive instead of Taggiasca. Look for black olives with a mild flavor so they don’t overpower the fish.
- Although the taste of turbot makes this dish very special, you could cook the recipe with another white fish with similar characteristics. Sole, gilthead sea bream, grouper or snapper will also be delicious.
Comments
Claudia&Julia said:
Hola Josep Lluís,
En la receta faltaba por añadir la ficha imprimible, que ya puedes ver. Esperamos que de esta forma puedas imprimirla sin problemas :)
¡Un saludo!
Josep Lluis Egea said:
Teneis que incorporar alguna solución para poder imprimir de forma sencilla la receta