Herb-Crusted Turbot Fillet

Preparation of the herb crust In a bowl, combine the panko breadcrumbs, parsley, dill, chives, Parmesan cheese, salt, and pepper. Set up a dredging station with the beaten eggs in another bowl.

Preparation of the turbot fillet Season the turbot fillets with salt and pepper. Dip each fillet into the beaten eggs, then coat generously with the herb crust mixture.

Cooking the turbot fillet In a large skillet, heat olive oil over medium-high heat. Add the coated turbot fillets and cook for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through.

Making the lemon butter sauce In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the white wine, lemon juice, and lemon zest. Allow the sauce to simmer for 2-3 minutes, then season with salt and pepper.

Serving the dish Plate the herb-crusted turbot fillets and spoon the lemon butter sauce on top. Garnish with fresh lemon slices and serve hot.