Fresh Turbot Steaks

A flatfish with a dense, meaty texture and a clean, subtly sweet flavour that stands up to almost any cooking method. These thick steaks are cut across the bone, which keeps the flesh moist and makes them very forgiving to cook.

Highlights

• Cut thick across the bone for juicier results
• Firm white flesh that holds its shape beautifully
• A good source of protein and omega-3
• Sold as a 2 kg pack

How to Cook

Sear skin-side down in butter until the skin crisps, then finish in a hot oven for a few minutes. It also roasts and steams well. Season simply with lemon, capers and parsley.

Storage

Refrigerate between 0 and 4 C and cook within two days, or freeze for up to three months.