Pan-Fried Turbo with Roasted Asparagus (Serves 3-4)
Turbot is a flatfish typically found close to shore in sandy shallow waters. The white flesh of the fish has a delicate flavor similar to tilapia that responds well to pan-frying. Try it with roasted asparagus, which is quick and easy to make and delicious.
Prep and cook time: 25 minutes
1 fillet of turbot
1 pound of asparagus
Extra virgin olive oil
Pre-heat oven to 425 degrees. Rinse asparagus. Chop off woody ends and discard. Arrange in a baking pan and drizzle with olive oil. I line the pan with aluminum foil first to make clean-up easier. Dust with salt, garlic powder, and black pepper. Toss to distribute oil and spices evenly. Bake in oven 20-25 minutes.
Add olive oil to a skillet or sauté pan over medium heat. Season both sides of fish with salt, garlic powder, cayenne pepper, and tarragon. Lay fish in the pan and let it sear undisturbed for 2 minutes on the first side. Turn and sear the other side, letting it sizzle another 2 minutes. Transfer to plates and eat.
Note: I cut one turbot fillet into three portions, but you might cut one into four.
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