Buttery Turbot

Turbot is the kind of fish that just melts in your mouth when sautéed. So what better compliment for this buttery fish than butter itself? Well, not butter, Earth Balance, but the flavor is the same.

Turbot in a Buttery-Lemon Sauce

1/3 pound fillet of turbot

1 heaping tablespoon Earth Balance, or equivalent

Juice of 1/2 a lemon

Serves 1

Heat a pan on medium-high and add the butter and lemon juice. Spread the sauce over the base of the pan by moving the pan with its handle and reduce the heat to medium. Place the turbot in the pan and sauté on each side for about 6 minutes, shaking the pan gently every 3 minutes or so to coat the fish with the sauce.

Plate and pour the remaining buttery sauce over the fish. Serve with a vegetable of choice and lemon slice for garnish and enjoy!

-M

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