Fresh turbot fillets, a highly prized fish with great flavour.
2 Portions – Skinless & Boneless 300g
Turbot is often regarded as the finest of the flat fish range. It has a slightly more pronounced flavour than halibut, but with a similarly creamy, white flesh.
Turbot (Scophthalmus maximu)
Remove all packaging. For best results oven cook at 180˚C. Place on a non stick baking tray, brush with a little oil or butter. Bake for 12-15 minutes. Always ensure product is piping hot throughout before serving.
Do not exceed ‘use by’ date. Keep refrigerated below 5°C. Once opened, use immediately. If freezing, freeze on day of purchase and consume within one month. Defrost thoroughly and use within 24 hours. Once thawed do not re-freeze.