Preparing the Turbot
Pre heat your oven to 200˙c fan, gas mark 8. Lay a piece of parchment/baking paper on a roasting tray and place the thawed fish on top. Drizzle some olive oil over the top and roast for 12-15 minutes. I like to leave the skin on as it “bastes” the fish and also imparts a delicious flavour during cooking. Remove the tray and remove the green skin, it should come away easily. Gently warm the tartare sauce with a few tablespoons of water to loosen, it should be double cream consistency, add fresh chopped parsley and a squeeze of lemon and pour onto two plates, place the fish on top and serve with the vegetables of your choice.