Pan Roast Studded Turbot Fine Herbs

Pan Roast Studded Turbot Fine Herbs

Preparation time: 5 minutes

Cooking time: 8 to 10 minutes

Servings: 2 persons

Ingredients:

• 2 cleaned (skin removed) turbot fillets with the beards on (about 350 g total)
• salt
• 15 g olive oil
• 15 g butter
• 1/2 lemon
• black pepper, 
• cumin powder
• turmeric powder
• aneth dry leaves
• ground curly parley, finely chopped (optional)

Procedure:

1. Season the fish fillets with salt, black pepper, cumin, turmeric powder, and aneth on both sides. 
2. Heat the olive oil and butter in a non-stick pan over medium-high heat. 
3. Saute the fillets skin side up (although the skin has been removed) until golden brown. Flip and cook for another 30 seconds.
4. Turn off the heat, and keep the fish in the pan until just done. Stick a toothpick into the thickest part: the toothpick should enter without resistance and should feel just warm when you bring it to your lips.
5. Drizzle with squeezed lemon juice. season with black pepper, and sprinkle with chopped parsley. 
6. Serve the fillets, pouring the "sauce" from the pan on top. Accompany with french fries potatoes or fresh green salad and bread