turbot, it's a fish! yum.

I've decided that I would like to share some of my most frequently used recipes. Shaw's in Boston sells this really sweet, buttery, smooth fish called a turbot. They sell it in fillet form. So this is how I do it. I use this method with most other fish, like catfish (eh) and tilapia (works well), but so far, it works best with turbot.

Simply Baked Turbot
food ingredients:
1 or 2 fillet(s) of turbot
salt
pepper
1 wedge of lemon
equipment:
baking pan, preferably with high sides, such as a brownie pan
foil

directions:
* Preheat oven to 350 F.
* Line your baking pan with foil so that it covers and goes under the edges. This will allow for easy cleanup later.
* Place your fillet on the foil-lined baking pan
* Lightly sprinkle fillet with salt and pepper
* Squeeze about half of the juice in the wedge of lemon. Save for later.
* Bake for 15-20 minutes or until the fish easily flakes with a fork and is opaque throughout
* Take fillet out of the oven, put it on a plate and squeeze rest of lemon wedge if you like. Enjoy!

cleanup:
Simply drain the juice out of the baking pan, ball up the foil and toss it in the trash. No need to wash the baking pan! :)