Porcini-Rubbed Turbot with Tarragon

This dried mushroom rub works well not only on fish, but chicken, pork and even seared scallops or firm tofu. Simply a mixture of finely ground dried mushrooms, a touch of salt and a touch of pepper– just a little goes a long way on whatever protein you choose to cook; simply rub a small amount onto your protein and bake or sear away.  For this flaky white fish called Turbot (a wild Alaskan fish similar to halibut in texture) I added a touch of chopped, fresh tarragon as well as a squeeze of lemon juice to brighten up the umami-flavored dish.

(To view this recipe, click on the blue title of the blog post above*)

Porcini-Rubbed Turbot with Tarragon

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Fish


  • (2) turbot fillets (6-7 oz. each)
  • 1 Tablespoon olive oil
  • Dried Porcini mushrooms (1 oz.)–any dried mushroom combo would work*
  • Salt and pepper
  • 1 lemon, sliced
  • 1 ½ teaspoons chopped, fresh tarragon


  1. Preheat the oven to 400 degrees. Line a small baking sheet with olive oil-coated parchment paper.
  2. To make the rub, pulse the dried mushrooms in a mini food processor until finely ground. (You will have more than enough mushroom rub for just this one dish; it keeps well in an air-tight container in the pantry to use again*)
  3. Place each fish fillet on the prepared baking sheet. Drizzle each with a teaspoon or so of olive oil; season each with ¼ teaspoon of salt and a grinding of pepper. Sprinkle about ¼ teaspoon of the mushroom rub over the seasoned fish. Scatter the chopped tarragon over the fish as well.
  4. Bake in the preheated oven for 15-18 minutes, or until the fish is flaky. Serve with lemon slices.

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