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Fresh, fragrant, and succulent, this turbot literally melts in your mouth. I’ve been making this dish for several years now and was looking for an opportunity to feature it in Family Table. Yes, it’s that good!
4 large fillets turbot
salt, for seasoning
freshly ground Gefen Black Pepper, for seasoning
garlic powder, for seasoning
2 medium zucchini, 1/4-inch (1/2-centimeter) rounds
2 yellow squashes, sliced into 1/4-inch (1/2-centimeter) rounds
4 lemons, sliced into 1/4-inch (1/2-centimeter) rounds
2 tablespoons Tuscanini Capers (for Passover, use Passover-certified capers)
1/4 cup chopped fresh parsley
4 tablespoons butter
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
3 tablespoons fresh lemon juice or Gefen Lemon Juice
1/4 teaspoon salt
freshly ground Gefen Black Pepper
Season fish generously on both sides of the fillet with salt, freshly ground black pepper, and garlic powder. Place fillets spread apart on a baking sheet lined with parchment paper. Arrange the zucchini, yellow squash, and lemon rounds on the baking sheet, overlapping them in an alternating pattern, forming several rows on the baking sheet alongside the fish.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for several minutes, until lightly browned and fragrant. Add lemon juice, salt, and pepper and stir. Bring to a slight boil and remove from heat.
Pour the lemon-butter sauce evenly over the fish and vegetables. Sprinkle with capers and cover the pan tightly with aluminum foil. Bake for 25–30 minutes, depending on the thickness of the fish.
Uncover pan and place it back in the oven. Broil for five to six minutes. Remove from oven and baste the fish and vegetables with the juices from the pan.
Remove the lemon slices from the pan and sprinkle with parsley. Serve immediately.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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