Very good indeed - well turbot are, and I have been told that brill are almost as good. I like to cook them whole but it depends how big a fish you may catch. A five-pounder will fit inside a Baby Belling oven - just. Wrapped in foil with a little white wine to protect against dehydration and bake until done - careful not to overcook - and just plonk it in the middle of the table and let people pick at it!
Another method I want to try is - for eating on my own so portions will be frozen when I next catch a decent one, whenever that is LOL! - is to cut one into steaks. They should bake/poach nicely I reckon. One more thing - well-flavoured fish like turbot or bass don't deserve having sauce dumped all over them - save that for the whiting and codling.
TOO TRUE,il take theood portionm for you,purely for medicinal purposes of course............
mate turbot is the king o fish,and brill a worthy competitor to the crown too.cut them into trancons..or steaks across the bone,then again into half,that will give you a good portion from a decent size fish,also always cook on bone as it retains moisture,doesnt srink and will taste much better,season the skin and put into a hot pan skin down for 2 or 3 mins,turn over,add butter,baste the fish a litte to colour nice and transfer too oven for around 8 to ten mins for a 2oog portion.wilt some spinach while this is happening place into a center of a plate,add more butter to the pan,heat until just turning brown,chuck in some brown shrimps a good lot of finely chopped parsley,a good squeese of lemon.place fish on top of spinach spoon over butter and my god enjoy......£28 pound for the pleasure.
it is in my restaraunt anyway...
muscadet would be my choice too.
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Anyone recommend a knife or knives for preparing fish. The knife I have is ok for fileting but struggles cutting through bones (chopping heads n tails off etc ). Ideally something that can retain it's sharpness.