Turbot is one of those exceptional fishes which like halibut often finds itself as the signature dish of many a chef in a top-notch restaurant. It is sometimes a great rival to that other fine flat fish, the halibut. It makes for a great centrepiece when it is served up whole but very often fillets are taken and used for further dishes.
In its cooking just make sure you baste the fish with any pan juices a couple of times during cooking to keep it moist.
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- Preheat the oven to 180°C/gas mark 4
- Place the turbot into a large baking tray along with any other desired ingredients. Drizzle over some olive oil, lemon juice and plenty of seasoning
- Roast in the oven for 30-35 minutes until the flesh has turned opaque and flakes from the bone when tested at the thickest part of the fish.
- Cover with tin foil halfway through cooking if the fish is starting to dry out.
Some chefs like to form a bed of say potato pieces to rest the turbot on. The fish oils and flavours infuse the potato which is then served as a ragout or some other tasty base in a side dish.