Anyone who has enjoyed the luxury of diving in to a whole roast turbot can attest to the fact that this dish is a treat of the highest order, and not only because of the decadent price. Dished up in the centre of a table, its moist, flavoursome flesh will be enjoyed by all.
Make sure you baste the fish with pan juices a couple of times during cooking to keep it moist.
Slashing the flesh a few times on the topside will help to permeate flavour deeper into the flesh, and will ensure the fish cooks more evenly. Try adding some complementary ingredients (fennel, lemon, white wine, fish stock) to the bottom of the baking tray and sit the turbot on top.
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