Cooking with turbot

The turbot (Scophthalmus maximus) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic. The European turbot has an asymmetrical disk-shaped body, and has been known to grow up to 100 cm (39 in) long and 25 kg (55 lb) in weight.

Turbot is highly prized as a food fish for its delicate flavor, and is also known as brat, breet, britt or butt. It is a valuable commercial species, acquired through aquaculture and trawling.

Turbot are farmed in Bulgaria, France, Spain, Portugal, Romania, Turkey, Chile, Norway, and China. Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached, steamed, or pan-fried.
BRILL, known as BARBUE in France is a superior firm-textured, sweet-tasting flatfish closely associated with TURBOT. Brill has smooth, dark-brown skin with intense white speckling, and as with other flatfish, its underside is creamy-white

TURBOT OR BRILL Fillets are usually sold skinned; pin bones are also removed during filleting. The firmness and sweet flavor make it excellent for pan-frying or grilling and serving with butter, lemon, capers and delicate herbs.