Pan Fried Turbot

Kalkan Balığı Tavası

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Starting the day before, this is a palace refinement designed to heighten the flavour of this palatial fish, which it does in a deliciously scented way. It works well with brill and halibut, too.


  • salt
  • water 1 litre/2 pints
  • saffron a pinch
  • turbot 1
  • lemons 4
  • butter 80g/3oz, or olive oil 2tbsp


  • Add 2 tsp salt to the water, and the saffron, and stir to dissolve the salt.
  • Gut and wash the turbot.
  • Slice the lemons thinly, and line a dish big and deep enough to hold the turbot and the water with half the slices.
  • Lay the turbot on top, and sprinkle it with salt. Cover the fish with the remaining lemon slices, and gently pour in the salted saffron water.
  • Cover with greaseproof paper held down with a plate or a lid, and leave it overnight in the fridge.
  • When it comes to cook, remove the turbot from the marinade and pat it dry. Melt the butter, or warm the oil, in a frying pan and fry the fish brown on both sides.