Fresh, fragrant, and succulent, this turbot literally melts in your mouth. I’ve been making this dish for several years now and was looking for an opportunity to feature it in Family Table. Yes, it’s that good!
SERVES 4
4 large fillets turbot
salt, freshly ground black pepper, and garlic powder, for seasoning
2 medium zucchini, sliced into ¼-inch (½-cm) rounds
2 yellow squashes, sliced into ¼-inch (½-cm) rounds
4 lemons, sliced into ¼-inch (½-cm) rounds
2 Tbsp capers
¼ cup chopped fresh parsley
LEMON-BUTTER SAUCE
4 Tbsp butter
4 cloves garlic, minced
3 Tbsp fresh lemon juice
¼ tsp salt
freshly ground black pepper
Season fish generously on both sides of the fillet with salt, freshly ground black pepper, and garlic powder. Place fillets spread apart on a baking sheet lined with parchment paper. Arrange the zucchini, yellow squash, and lemon rounds on the baking sheet, overlapping them in an alternating pattern, forming several rows on the baking sheet alongside the fish.
Preheat oven to 375°F (190°C). Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for several minutes, until lightly browned and fragrant. Add lemon juice, salt, and pepper and stir. Bring to a slight boil and remove from heat. Pour the lemon-butter sauce evenly over the fish and vegetables. Sprinkle with capers and cover the pan tightly with aluminum foil. Bake for 25–30 minutes, depending on the thickness of the fish. Uncover pan and place it back in the oven. Broil for 5–6 minutes. Remove from oven and baste the fish and vegetables with the juices from the pan. Remove the lemon slices from the pan and sprinkle with parsley. Serve immediately.
Tip: This dish can be prepped and frozen right before the baking step. When ready to serve, thaw completely and bake as directed.
