About nutrients
All nutrients
vitamins
minerals
phytochemicals
fatty acids
macronutrients
amino acids
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.
Turbot fillet
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.
What are the health benefits of Turbot fillet?
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
