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.
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