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Turbot in Nutty Herb Butter Serves 4

  • Ingredients:

  • 4 x 170g (6oz) turbot fillets, defrosted
  • Nutty Herb Butter:
  • 115g (4 oz) butter, softened
  • 2 cloves garlic, crushed
  • 2 tbsp) fresh chopped parsley
  • 2 teasp) whisky or brandy
  • few drops lemon juice
  • 55g (2 oz) chopped hazelnuts
  • lime and lemon slices, to garnish


  1. Mix together the ingredients for the nutty herb butter.  Place onto cling film, roll into a sausage shape and chill for 2-3 hours.
  2. Using half of the flavoured butter, heat for 3-4 minutes in a pan.  Add the fish and cook for 6-8 minutes, turning occasionally.  Add more butter if necessary.
  3. Garnish and serve  with potato wedges and a green salad and a knob of the flavoured butter on top of the fish.

Recipe kindly donated by The Seafish Industry