Like Halibut, Turbot is a highly prized species (and often regarded as the best of the flat fish) with great flavor and firm, white flesh.
It has an almost round shaped body, studded with bony tubercles on its dark side. Colour varies from light to dark brown, spotted with green or black and a white blind side.
Turbot ranges in size from 400g to 10kg.
The texture is similar to Halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires very little to enhance the flavour.
It’s also a chef’s dream, as it retains plenty of moisture during cooking, preventing it from drying out.
While Turbot doesn’t come in to our local fresh fish market, the over-the-top Comacchio fish market was well-stocked. We brought one home and baked it with cherry tomatoes, lemon slices, garlic, a medley of herbs from our garden along with local Colfiorito potatoes, all well-doused with our Genius Loci extra virgin olive oil.