Kiel Canal Catch: Pan-fried Turbot With Lemon Butter
Enjoy the flavors of Schleswig-Holstein with this delicious recipe for Pan-Fried Turbot with Lemon Butter. The Kiel Canal, connecting the North Sea to the Baltic Sea, is known for its fresh seafood, and this dish showcases the region's culinary heritage.
Ingredients
- 4 fresh turbot fillets
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the turbot fillets dry with paper towels.
- In a shallow dish, combine the flour, salt, and pepper. Dredge the turbot fillets in the seasoned flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the turbot fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked fillets to a serving platter.
- In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the lemon juice and chopped parsley. Cook for 1-2 minutes, or until the sauce is heated through.
- Pour the lemon butter sauce over the turbot fillets and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Large skillet Serving platter
Tools
Spatula Tongs
Serving suggestions
Serve the Pan-Fried Turbot with Lemon Butter alongside a fresh green salad and a glass of crisp white wine for a complete meal.
Tips & tricks
For the best results, make sure the turbot fillets are patted dry before dredging in the seasoned flour to ensure a crispy crust when pan-frying.
Cost
$20