Italian cuisine · Fish & Seafood

Miller's-Style Turbot

Turbot fillet dredged in flour, pan-fried in brown butter and deglazed with capers, lemon and parsley.

Ingredients · for 4 servings

• 800 g turbot (in pieces, or halibut)
• 100 g flour
• 100 g butter
• 2 tbsp capers
• 2 lemons
• 1/2 bunch flat-leaf parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Divide the turbot into equal pieces, pat dry, salt and pepper on both sides and let sit at room temperature for 10 min.; rinse and drain the capers.
2. Sift the flour onto a flat plate and dredge the fish pieces in it just before frying, tapping off any excess flour thoroughly.
3. Let olive oil with 40 g butter foam up in a large pan over medium-high heat and fry the fillets for 3–4 min. on the first side until the crust is golden brown.
4. Turn carefully, cook for a further 2–3 min. until the flesh flakes at the thickest point, and set aside on a warmed platter.
5. Pour off the cooking fat, let the remaining butter turn nut-brown in the pan for 1–2 min., add the capers and the juice of one lemon and let foam up briefly.
6. Pour the butter-caper sauce over the fish, sprinkle with chopped parsley and serve immediately with wedges of the second lemon.