If you are looking for the perfect way to showcase British caught Turbot, look no further than this stunning Whole Sharing Turbot with bacon, celeriac, peas and parsley by the incredible chef, Gill Meller.
Turbot is the ultimate in seafood luxury. The fabulous-looking Turbot is considered one of the finest fish in the seas, and the quality and firmness of the flesh means it will stand up to most types of cooking.
And, the best thing about this recipe, everyone can help themselves to a serving of fish and a scoop of the vegetables straight from the tray. Simple!
Here, Gill uses a Whole Turbot, but you can also use a couple of our British Turbot T-Bones.