Ingredients:

• 1 whole turbot (large enough to serve 2–4 people)

• 4–5 tbsp béarnaise butter

Method:

1. Preheat the Oven: Heat your oven to 200–250°C (400–480°F).

2. Prepare the Fish:

   • Place the turbot on a baking tray lined with greaseproof paper.

3. Initial Roast:

   • Roast the turbot in the preheated oven for 12 minutes.

4. Add Garlic Butter:

   • Remove the tray from the oven and generously spoon large scoops of garlic butter over the fish.

5. Final Roast:

   • Return the tray to the oven and roast for an additional 8 minutes, allowing the butter to melt and infuse into the fish.

6. Serve the Fish:

   • Remove the turbot from the oven and, using a sharp knife, make a cut down the center of the fish, from head to tail.

   • With two spoons, carefully lift and plate the two fillets from the top of the fish. This will reveal the main bone structure.

   • Lift out the main bone structure, along with any finer bones around the edges or "frill" of the fish.

   • Plate the remaining two halves of the fish, ensuring the fillets are free of bones.

7. Enjoy: Serve the turbot immediately, perhaps with crusty bread or roasted vegetables to complement the garlic butter. Perfect for sharing!