Presuming you can find a whole Turbot...or Greenland Halibut...this is
one appealing presentation.

Whole roast fish is nothing to be sniffed at.


http://www.greatbritishchefs.com/rec...n-lemon-recipe

Ingredients
1 turbot, approx. 1.5kg, gutted and scales removed
2 fennel bulbs
1 lemon
tarragon, a small bunch
125ml of white wine
olive oil
salt
pepper

Season well and roast in the oven for 30 minutes, until the flesh is
just cooked through and starts to come away from the bone. A lovely,
milky liquid should be oozing into the tray (don't forget to reserve for
those potatoes). Serve immediately at the centre of the table with
accompanying vegetables

On 9/10/2015 5:04 AM, Shalako wrote:
>
Mmmm hmmm...

Ayup...