Ingredients….
1 x whole turbot
1 x lemon (halved)
1kg x new potatoes
30g x thinly slice salted butter
200g x cubed salted butter
80ml x white wine
1 x tbsp chopped dill
1 x tbsp chopped parsley
Salt and pepper

• pre heat your oven 200*c
• line a large baking tray with parchment paper
• place your turbot on the tray and sprinkle with sea salt
• evenly lay the sliced butter over the top
• put both halves of the lemon on the tray with the turbot
• place on the middle shelf of the oven and cook for 15/20 minutes
• in a large saucepan add your potatoes and cover with water
• bring to the boil and cook for about 10/15 minutes
• drain the water from the potatoes
• remove the turbot from the oven and carefully slide onto a large board, keeping it on the parchment paper
• using a fish knife or pallet knife gently scrape back the skin
• squeeze your baked lemons over the turbot
• add your hot cooked potatoes to the board with the turbot
• In a small pan add your wine
• reduce by half
• add the cubed butter
• remove from the heat while continuously stirring
• add your chopped dill and parsley
• pour over the turbot and potatoes and serve

Perfect middle of the table dish for sharing