We got a fresh catch a few weeks ago from our favourite fish monger Meek and Wild. On offer was a turbot so fresh that it was still twitching when we put in the oven. Talk about turbo-charged!

For a succulent and melted in our mouth turbot season it with a bit of lemon and olive oil and then bake for about 30 minutes.

We served it with boiled potatoes and samphire.

Meek and Wild, fish monger is like having a little bit of the sea in the city.

Unless otherwise noted all photography and content on this blog belongs to me, Sassy CathyAnn so be nice and give credit where it is due. Thanks xo