These are "crosscut fillets" - that means a whole fillet. Although the weights of these fillets are usually sufficient to feed two, you need to know that the shape of a turbot fillet - basically a heart with one half much bigger then the other - make it a bit of a challenge to divide them up evenly. The answer could be goujons (cut your fillet into strips as in the picture). But however you solve the presentational problem, the taste will be delicious.
Baffled by our many grades of turbot? Here's our turbot guide.
