Mr Banks added: 'We were like, "Well, we need to make turbot the smallest because it's so expensive" - it was costing £9 for 60g of fillet.' Some restaurants have halted ordering turbot at all ...

5. Place the turbot fillet on top of the mash, then pour over the sauce. Serve the vegetable on the side.

A turbot, which is quickly replacing branzino as chefs’ go-to whole-fish preparation. The question is: Why? Photo: Marcus McDonald A turbot, which is quickly replacing branzino as chefs’ go-to ...

Rub fish with ½ cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of ...

1. Fillet and portion the turbot into thick portions. 2. Cover the fillets with fine salt, so that the flesh is completely covered and leave for 20 minutes. 3. Remove the fillets from the salt and ...

Brush the fish with the butter and sqeeze a little lemon juice over each fillet. Place any left over ... fennel on the serving plate and put the turbot on top. Garnish with the roast vine tomatoes ...

Turbot is a type of fish. It's a well-known nutritious seafood delicacy in several parts of the world. Its earliest breeders were in the United Kingdom and parts of Europe. Over the years, more ...

Despite its strange, slightly comical appearance — cross-eyed, with a sulkily jutting lip — turbot has always been the most regal of fish. It may look cartoonish, but, when it comes to taste, it’s ...