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NOTE: Turbot is a fresh water herring native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.

Recipe Ingredients

  • 4-5 oz (150 g) frozen turbot filets, thawed
  • 2 Tbsp.  olive oil 
  • 1 tsp. garlic, chopped


  • 1 Tbsp. Dijon mustard 
  • 3 Tbsp. fresh lemon juice
  • 1/2 cup chicken broth
  • 4 Tbsp plum jam  pitted
  • 1 Tbsp. corn starch 
  • 1 Tbsp. cold water


  1. Place all ingredients for sauce except corn starch and water in a saucepan.
  2. Simmer 1 to 2 minutes.
  3. Dilute corn starch in cold water; add to sauce and mix well.
  4. In a bowl, mix oil and mustard; brush fish filets.  Place fish in baking pan.
  5. Pour sauce on fish and garnish with garlic.
  6. Bake on 350 for 20 minutes or until fish is fluffy.  Do not overbake.

Yields 4 servings.  Pairs well with steamed broccoli and quinoa. Also good with mango salsa on top.

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