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Prepare the Turbot:
Pat fillets dry and season both sides with salt and white pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place fillets skin-side down, pressing for 30 seconds to prevent curling.
Cook for 3–4 minutes until skin is golden and crisp. Flip, add 1 tbsp butter, and baste for 2–3 minutes until opaque.
Transfer to a warm plate, skin-side up.
Make the Brown Butter Sauce:
In the same pan, melt 4 tbsp butter over medium heat. Swirl until golden brown and nutty (~3 mins).
Add shallot and garlic, sauté for 30 seconds.
Stir in capers, lemon juice, zest, and parsley. Simmer 1 minute. Season with flaky salt.
Sauté the Spinach:
In a separate pan, heat olive oil over medium heat.
Add garlic and sauté 30 seconds.
Add spinach and toss until wilted (about 2 minutes). Season with salt, pepper, and a squeeze of lemon.
Serving and Storage Tips:
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