Hi! Our privacy policy explains how we use your data and cookies. By continuing to browse the site, you're agreeing to our use of cookies.
A restaurant favourite, turbot is great for vitamin B12, selenium and essential amino acids
Because turbot flesh is quite delicate, steaming, poaching or cooking en papillote are best, although the most popular way to cook them seems to be pan frying. Always use the juices when baking or poaching.
A restaurant favourite, turbot is great for vitamin B12, selenium and essential amino acids. It’s a flat fish that can be found in the Mediterranean and the North Atlantic. It’s fairly expensive so have for treat if you see it on a restaurant menu or in your local fish mongers.
Select portion-size:
Portion size set to: 150 g
The personalised nutrition platform for health hungry people
Coming Soon
Please wait..
Generating your report
Please wait
Add to previous day
Adding to a previous day is one of the many great premium features. We have individual and family accounts.