Ingredients
- 1 x 1.5kg turbot200ml lightly salted waterA few twists of black pepper
1 Preheat your oven to 180 degrees Celsius.
2 Get your fishmonger to trim the head and the skirt of the fish and then to make an incision along the outside of the fillets and across the tail. This allows the skin to be lifted easily when cooked, to expose the flesh.
3 Pour the water into a large roasting tray then place the turbot on top. Add a few twists of pepper and bake for 20 minutes before checking if it is cooked. A smaller fish will take less time, don't be afraid to check. For a 1.5kg fish you should reckon about 30 minutes in total.
4 The turbot is ready when the flesh is creamy white, and lifts from its central bone with ease. A slight touch of pink near the bone is expected and acceptable.
