Butter-Basted Turbot with Saffron Beurre Blanc & Crispy Leeks

Heat olive oil in a non-stick pan over medium-high heat.

Season turbot fillets with salt and white pepper, then place them skin-side down in the pan.

Sear the fillets until the skin is golden and crispy, about 3-4 minutes.

Add butter, fresh thyme, and crushed garlic to the pan.

Baste the fillets with the melted butter for about 2 minutes.

Flip the fillets and cook for an additional minute until they are just cooked through.

Plating:

Pour a smooth layer of saffron beurre blanc onto each plate.

Place the butter-basted turbot fillets on top.

Garnish with crispy leeks, microgreens, and a sprinkle of fresh lemon zest.

Serving and Storage Tips: