Frozen wild turbot fillets, skin-on

Psetta Maxima

Wild turbot fillets, skin-on. 

Possibility to offer skin-less fillets also.

Origin :

Netherlands

Size :

140/200

Cooking (from frozen):

Oven: preheat your oven for 12 to 18 minutes on 210°C/425°F – Gas mark 7.
Brush the portions in oil and place in a baking dish, skin facing upwards.
Place in oven mid-height and cook for 15 to 18 minutes.
Frying pan: 6 to 9 minutes.
Cook portions in a hot frying pan with a bit of fat, first on high heat to seize them on the skin side. Turn them over half way through and continue on a low heat on the other side.