If you’re looking for the finest of fish, you’ve certainly found it in the turbot. The largest of the flatfish, it’s widely revered by the top chefs. Absolutely stunning, it has a wonderful firm and succulent texture. Delicious, no matter how it’s cooked, even just pan-frying with butter, lemon and pepper will create a real treat.

A 1.5 Kg fish will give 4 main course portions when filleted.