It's available all year as a whole fish or in fillets or steaks ... Some French chefs lovingly sauce the turbot with lobster or mousseline. FAQs about BBC Food ...

The majority of flatfish are caught in the wild, but the premium fish of high value, such as halibut and turbot, are successfully farmed. A very small proportion of Dover sole is also farmed.

Bring to the table and serve from the dish or lift the two fillets onto a hot plate and coat with the herb butter. Raise the tail and carefully lift the bone off the remainder of the fish.

While the Barefoot Contessa roasted her fish, our poached turbot with ... chanterelles are pickled in; however, the dish is mostly earthy. The turbot is poached in a broth made with morel and ...