Our fatboy turbot fillets have always been very popular, so we are now introducing this on-the-bone version. You're getting the thick half of a turbot (one piece of fish per pack), which you should cook whole then divide when serving. That way, you'll be able to slide two magnificent fillets easily off the bone. These steaks have been produced from Europe's first "fish-friendly" turbot farm in Holland, which recently sent us a consignment of magnificent specimens. A 400g steak will feed two quite well. A 500g steak will feed two very well.
