Dinner bliss is Baked Turbot Fillets brushed with a quick Mustard Dill Sauce. It's almost carb-free, easy to make and has a light, buttery taste that awards you with an elegant dinner state of mind.
The pictures of this baked turbot fish fillet brushed with lemon mustard dill sauce just don't do it justice. But, I can wait no longer for the perfect shot. It's so good!
Every time it's available at our local grocer, I buy a fillet or two because it literally means that dinner will take about 20 minutes from start to finish. Sometimes I follow the recipe for Lemony Baked Basa. Other times I crave the zingy mustard that really makes this white fish shine!
Roasted asparagus is my go-to vegetable with this dish. It cooks alongside the fish or in an air fryer. Always drizzle a little of the mustard sauce on the veggies too!
What you need
You'll need just a few ingredients to make this recipe:
- Turbot - I purchase fillets with the skin and bones removed. If you are starting with a whole fish check out the video How to Fillet a Flat Fish by Great British Chefs.
- Dijon Mustard - it's usually made with a little wine and has the perfect bite. Don't substitute American yellow mustard or you'll be disappointed!
- Lemon Juice - fresh is best!
- Olive Oil
- Pepper
- Dill - we used dried dill this time. Fresh is delicious if you have some on hand, but don't let this keep you from making it.
This recipe definitely works with other types of fish including corvina fillets and tilapia!
What does turbot taste like?
Turbot is not "fishy." It has a mild almost sweet flavor and a medium-firm flesh. It stays very moist during cooking too!
It flakes easily once cooked and almost melts in your mouth! That's why it's highly prized. It's on the expensive side for fish, particularly because it's native to European waters.
How to make it
- Mix the sauce ingredients together in a small bowl. If you would like extra sauce to use at serving time, then spoon some out to a clean bowl BEFORE touching the raw fish.
- Pat the turbot filet dry and place it on a baking sheet coated with non-stick spray.
- Brush the mustard dill sauce over the fillet.
- Bake the turbot fillets in a 425°F oven for about 10 minutes. The internal temperature should reach 145°F. Even though fillets are fairly thin, I still check the temp with an instant-read thermometer. Equally important, check to see that the flesh is white and easily flakes with a fork.
- Garnish with lemon wedges and scatter some chopped fresh dill on the plate if you have some.
Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!
Recipe
Baked Turbot Fillets with Mustard Dill Sauce
Ingredients
- 16 ounces Turbot fillets or other mild white fish; skin removed
- 1 Tablespoon Dijon mustard
- 2 Tablespoons lemon juice juice from one lemon
- 1 Tablespoon olive oil
- ¼ teaspoon pepper
- ½ teaspoon dried dill or 1 Tablespoon fresh
Instructions
- Preheat oven to 425 °F.
- Pat fish fillets dry and place in a baking dish sprayed with cooking spray.
- Combine remaining ingredients in a small bowl and brush over turbot fillet.
- Bake uncovered for 10-12 minutes or until fish flakes with a fork.
- Serve with lemon wedges, if using.
Video
Notes
- Other fish that work well with this mustard sauce include corvina, tilapia, cod, and sole.
- If you would like extra sauce to use at serving time, then spoon some out to a clean bowl BEFORE touching the raw fish.
Nellie Tracy
Yum yum yum! Such a great dinner recipe. my family loves it!
Renee Goerger
I'm so excited about this recipe. I love cooking fish but have never made turbot. Now is the time! It looks amazing!!
Marjory Pilley
Thanks so much for your comment. I hope you enjoy it!
Peter Scholes
Had no dill so used fresh parsley which seemed to work ..every one thought it was delicious.Simple recipe that works.and not time consuming preparing
Marjory Pilley
Thanks so much for coming back to comment! I will be trying it with parsley. Sounds delish!
Liz
Very good and so easy. If you have super fresh Turbot do not apply too much of the delicious dressing. Turbot is a meaty fish but also quite delicate. Don’t overwhelm it. Also the length of cooking time will be dictated by the thickness of the fish. Better to undercook than leave it there too long.
Marjory Pilley
I'm so glad you enjoyed it! Great tips!