Whole roast turbot, peas, fennel, sugar snaps and new potatoes
The king of the sea, turbot is a highly prized fish by chefs for its firm flesh and meaty taste.
A large flat fish found off the south coast, the Baltic, North Sea and the Mediterranean, it represents excellent value when bought whole on the bone. When cooked on the bone, it’s more forgiving and harder to overcook. It’s also easier to handle when getting it out of the pan.