Stein's Online Fishmongers

Turbot Fillets

Rick says: 'Turbot is possibly the best tasting fish in the world'

The perfect combination of firm, thick fillets of moist white flesh.

Rick says: 'This is one of the few fish I cook with confidence as the main course for a banquet.'

Turbot is best served up in a simple form, just grilled with hollandaise sauce and a slice of lemon is bound to be a hit.

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How to Cook

Known as the ‘King of fish’ Turbot has a firm, meaty texture which lends it to being roasted or braised – either way it is best cooked on the bone either as a Troncon or as a whole fish as this maximises the flavour of this beautiful fish.

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