- 6 8-ounce OCI Turbot Fillets, about 3⁄4 inch thick
- 2 tablespoons vegetable oil
- 3⁄4 cup Vermouth, or dry white wine
- 1⁄4 cup finely chopped red onion
- 1 tablespoon freshly squeezed lemon juice
- 1⁄2 cup chilled unsalted butter, cut into small bits
- 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill
- Freshly ground pepper, preferably white
Preheat the oven to 400°F.
Use a little of the vegetable oil to lightly grease a large baking sheet. Place the turbot fillets on the sheet and brush them with the remaining oil. Bake the fish until it is just cooked through and opaque in the centre, about 10 to 12 minutes.
Meanwhile, in a small heavy non-reactive saucepan over high heat, bring the Vermouth or white wine, red onions and lemon juice to a boil. Continue to boil rapidly, uncovered, until the mixture is reduced to 1⁄4 cup, about 7 minutes. Reduce the heat to low. Add the butter, 1 or 2 bits at a time, whisking until each addition has melted into the sauce before adding more. Remove the pan from the heat and stir in the dill. Season to taste with salt and white pepper.
Divide the turbot fillets among 6 heated plates. Pour the sauce over and around the fillets and serve at once.