Turbot with Mushrooms, Ginger, and Soy Broth
This Turbot with Mushrooms, Ginger, and Soy Broth comes together quickly and makes for an easy, healthy, and flavorful main course.
Ok, so I can’t take much credit for this dish. It was actually the creation of my (soon to be, might as well already be) mother-in-law, Rachel, who made it as our post-Thanksgiving Day dinner.
Immediately after taking my first bite, I decided that I had to recreate it and share it with you guys. It is one of those meals that you will make, love, and want to add to your permanent meal rotation.
This dish is delicate, yet still, like many of my other favorite main courses, hearty and comforting. It is also very light and healthy, which is an added bonus.
While it may sound a bit complicated, I assure you it is not. I know that I’m guilty of sharing the occasional labor-intensive recipe every now and then, but this is definitely not one of them.
As an added bonus, all of the ingredients for this dish are easy to find or come by. You might even already have a few of them in your fridge or pantry.
The main flavor comes from the cremini (Baby Bella) mushrooms, which are roasted with garlic, soy sauce, sesame oil, and a lot of fresh ginger.
Don’t worry, I promise it is not overpowering in the least.
Unlike this mushroom galette or these stuffed portobello mushrooms, where you roast the mushrooms ahead of time, this dish comes together differently.
In this case, the layered sliced mushrooms end up releasing their natural water content and juices which mix with the rest of the ingredients and seasonings to create a lovely umami-rich broth that is begging to be slurped up with a spoon.
Once the mushrooms have cooked down a bit, you top them with the seasoned fish turbot fillets, which are massaged with the remaining minced ginger. The entire dish is placed back into the oven for another 8 to 10 minutes or until the fish is tender and just cooked through.
Can I Substitute Another Variety of Fish?
This recipe calls for turbot, which is a delicate flat fish similar to flounder, but feel free to substitute it with any other delicate, flaky white fish. Most options will work.
This dish comes together in less than 45 minutes and is very weekday friendly. I recommend serving this dish on top of steamed rice (you could also try soba noodles or regular brown rice!) alongside roasted or sautéed baby bok choy or another hearty leafy green.
It also happens to make great leftovers.
Turbot with Mushrooms, Ginger, and Soy Broth
- 1½ lb (680g) whole cremini (Baby Bella) mushrooms stems discarded
- 6 tablespoons finely minced fresh ginger (roughly 4 ounces) divided
- 2 garlic cloves finely minced
- 2 tablespoons (30 mL) toasted sesame oil
- 3 tablespoons (45 mL) soy sauce
- freshly ground black pepper
- kosher salt
- 1½ lbs (680g) fresh turbot fillets
- Preheat the oven to 425°F (220°C) with a rack in the center position.
- Thinly slice the mushrooms and spread them out in a large 9 x 13 inch (23 x 33 cm) baking dish (they should fill and reach ¾ up the sides of the dish). Add 4 tablespoons of the finely minced ginger, the minced garlic, toasted sesame oil, and soy sauce to the dish and gently toss everything together. Season with salt and pepper.
- Roast for 15 minutes, tossing once or twice, until the mushrooms are soft and the juices have released. Remove from the oven and season with salt and pepper to taste.
- Slice the fish into 4 ounce pieces and season generously with salt and pepper. Rub the tops of the fish with the remaining minced ginger (dividing it evenly among all the pieces). Place the fish on top of the cooked mushrooms, spacing them apart by an inch or so, and bake for another 8 to 12 minutes (depending on the thickness of your fish fillets), or until the fish is just cooked and flakes easily with a fork.
- Serve immediately with steamed rice and sauteed baby bok choy or another leafy green.
Tips for Success:
- If you are unable to find turbot fillets at your local grocery store or fish monger, feel free to substitute with flounder or another delicate, flaky white fish.
36 Comments on “Turbot with Mushrooms, Ginger, and Soy Broth”
This was amazing. It was easy and delicious. I plan to make it again.
Greetings from 2021! This recipe was surprisingly delicious. I made a few changes- I left out the ginger, added some lemongrass and sprinkled some Chinese five spice powder at the end. You are right about the dish going well with green vegetables. To bring a grassy note, I added the white parts of the green onion when I added the turbot and added the green parts of green onion at the end. I served the dish with white rice!
Delicious, but nutrition info has to be wrong. How can 1 serving only have 1 Gram of Protein?
Thanks for bringing this to my attention! Nutritional information is calculated (and only approximate) and clearly there is a glitch that I need to address and refresh.
Too much ginger. It overpowers.
Basic recipe. Do not add all that ginger, it is totally overpowering. I’d say 2 tablespoons max and grated, not minced.
Sorry you didn’t like it! To be honest, this an extremely old recipe on my site that I am planning on retesting soon, but I think ginger in general is subjective. I also find that grated ginger (using a microplane) is far more overpowering, but appreciate your feedback.
Thanks for this unusual recipe, Laura. We didn’t know what to expect. I didn’t have enough ginger so I used dried ginger powder for the mushrooms and scattered julienned ginger all over the fish. It was wonderful. This is so far the best recipe for turbot that I’ve tried. I’m excited to try other recipes on your site.
The mushrooms tasted very bland – I made it as written. The ginger rubbed onto the fish was essentially raw after only baking 8-12 minutes. Bland mushrooms and fish covered in raw ginger is a very strange combination, and the flavor was very one-note (raw ginger). I regret making it and won’t make again.
Hi Owen, I’m really sorry to hear this, as the recipe has received other positive reviews and I haven’t heard these specific criticisms before. With that said, I always take these types of reviews to heart – I never want to waste people’s time and money with ingredients, but sometimes our taste preferences will never align – and will work on testing this recipe once again in the coming weeks. It is supposed to be quite delicate in flavor, and the ginger is mostly combined with the mushrooms, not just on top of the fish. Thanks again for the feedback.
I picked up Turbot on a whim (and it was reduced in price – teehee) and saw that I had most of the ingredients for this recipe. YUM!! My husband very much enjoys all fish and is generally NOT keen on mushrooms. His comment on this meal was very positive AND he really LIKED the mushrooms (which were basic white mushrooms). The fish picked up all the flavours and was just delightful. Am bookmarking this recipe for sure!!!
We had it for dinner last night. It was absolutely delicious. My cousin made it without the soya sauce as we do not like salty foods. It still tasted great without the soya sauce. This would be a great meal for people following the Weight Watchers plan .
I just made this and it came out beautifully! Will definitely be coming back here for more recipes!!!
So thrilled to hear that! Thank you for the feedback Crys! So happy to have you here.
I’m going to try this but with added spring onions and lemon grass with a little honey and thai fish sauce. Yum. Thanks for the recipe
Just made this recipe this evening. Absolutely wonderful, fish was delicate and moist and the mushroom sauce complimented it beautifully. Thank you!
Yum, how flavorful!
Thanks Kristi!! 🙂
So, I’ve never actually had turbot. And now that I think about it, I can’t really remember the last time I saw it in the market. Regardless, I’m keeping my eyes peeled bc this looks super delicious and I’m adding it to next week’s dinner line up!
I actually don’t think I’d ever had turbot before this dish either! But I love most flat fish. Turbot is at my Whole Foods right now, have you check there? Thanks so much Kelli! Let me know your thoughts if you do.
Oh my this looks really delicious! Love it!
Thanks so much Layla!! 🙂
This looks lovely and healthy. Love the bok choy pic!
Definitely healthy–which is good because I’m posting cookies tomorrow, haha. Thank you!!
This sounds so delicate and flavorful. Would be the perfect Day-After-Thanksgiving meal. I bet the ginger makes this delicious. Mmm, I love ginger.
Me too! Yes it was a great break from all of the heavy food from the day before. Thanks!!
That soon-to-be mother-in-law is a keeper! This looks fabulous, love that the fish is cooked directly on the mushrooms. Can’t seem to get enough shrooms lately!
Me either!! I feel like I’ve been posting so many mushroom recipes lately but I can’t seem to help myself. And yes! She’s a fabulous cook, I’m a lucky gal.
I have to try this, I have been looking for a new fish recipe. Thanks! Did Rachel also serve the fish with rice?
We actually just had it with veg and salad the first time! I think soba noodles could also be good!
This is awesome gorgeous! I love the flavors and all those mushrooms! 🙂
Can’t get enough mushrooms as of late. Thanks Tieghan!
I love all of the flavors in this dish. I would definitely make this. Thanks for sharing!
Yay! So glad. Thank you Norma!
What a perfectly light meal for an after Thanksgiving dinner!! Just what I would want to eat after stuffing myself the day previously.
My thoughts exactly 🙂 Thanks Joanne!!