Pan-Seared Greenland Turbot with Brown Butter and Capers is a delicate and flavourful dish, where the mild, tender turbot fillet is enhanced by the richness of nutty brown butter and the tang of capers. This simple yet sophisticated recipe is perfect for a quick weeknight dinner or a special occasion, offering a beautiful balance of buttery richness and zesty capers.

INGREDIENTS:

• 4 - 6 oz or 8 oz Greenland Turbot portions
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3.5 oz unsalted butter
• 2 tbsp capers, drained
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

INSTRUCTIONS:

PREPARE AND SEAR THE FISH

Season the turbot portions with salt and pepper. Heat olive oil in a large pan over medium-high heat. Cook for 3–4 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.

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MAKE THE BROWN BUTTER SAUCE

In the same pan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Stir in the capers, lemon juice, and parsley, allowing the flavours to meld for about 1–2 minutes.

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SERVE THE DISH

Pour the brown butter and caper sauce over the seared turbot fillets. Garnish with extra parsley and serve immediately, accompanied by steamed vegetables or mashed potatoes.

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