Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Pan Fried Turbot     HT  MC     25mins

Serve 4     Hot    Fish   Alcohol   Vegetables  Main course  Eggless



270ml/9fl.oz Fish Stock

1 Vanilla pod, split

3-4 tbsp Double Cream

2 tbsp Vermouth

3-4tbsp Plain Flour

Salt and Black pepper

4 Turbot Fillets

2 tbsp Olive Oil

225g/8oz Baby Spinach




1. Place the fish stock in a saucepan and scrape in the seeds from the vanilla pod, then add in the whole pod. Bring to the boil and reduce by half. Remove the pod, then add in the cream and vermouth and reduce by half again. Put to one side.


2. Combine the flour and seasoning together on a plate and lightly dust the turbot fillets. Heat the 1 tablespoon of the oil in a frying pan until hot, then cook the fillets for 3 minutes on each side. Remove and put to one side and keep warm.


3. Heat the olive oil in the frying pan used for cooking the fish, then when the oil is hot add the spinach and cook for 1 minute or until limp.


4. To serve - pile the spinach on individual serving plates, top with the fish then drizzle the sauce around the edge of the plate. Serve immediately.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.



 Follow us 




Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos