Creamy Lemon Butter Sauce for Turbot

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a medium-sized saucepan over medium heat, melt the butter.
2. Add the minced garlic to the saucepan and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Pour in the heavy cream and bring the mixture to a simmer, stirring gently.
4. Reduce the heat to low and let the cream simmer for 5-7 minutes, allowing it to thicken slightly.
5. Stir in the lemon zest and lemon juice, and season with salt and pepper to taste. Adjust the amount of lemon juice according to your preference for acidity.
6. Continue simmering the sauce for an additional 2-3 minutes to incorporate the flavors.
7. Remove the sauce from the heat and let it cool slightly.
8. To serve, spoon the creamy lemon butter sauce over your cooked Turbot fillets.
9. Garnish with chopped fresh parsley for a pop of color and added freshness.

This creamy lemon butter sauce adds a vibrant and tangy element to complement the delicate flavor of the Turbot. It's a delightful combination that will elevate your dish. Enjoy your Turbot with this creamy and citrusy sauce!