Turbot with Brown Butter Caper Lemon Sauce & Sautéed Spinach

Introduction:
This elegant dish features pan-seared turbot with irresistibly crispy skin, topped with a rich brown butter sauce infused with capers, lemon, and herbs. Paired with garlicky sautéed spinach, it’s a refined and satisfying meal that’s easy enough for a weeknight but impressive enough for guests.

Ingredients:

For the Turbot:

2 turbot fillets (6–8 oz each), skin-on

2 tbsp olive oil

Salt & freshly ground white pepper

1 tbsp unsalted butter

For the Brown Butter Caper Lemon Sauce:

4 tbsp unsalted butter

2 tbsp capers, drained

1 small shallot, finely minced

1 garlic clove, minced

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp chopped parsley

Pinch of flaky sea salt (like Maldon)

For the Sautéed Spinach:

4 cups baby spinach

1 tbsp olive oil

1 garlic clove, thinly sliced

Salt & pepper to taste

Squeeze of lemon

How to Make: