Whole turbot

Make a spectacular centrepiece with a whole baked turbot. True, getting the fillet portions neatly off the bone needs a bit of practice. So why don't you get started with a small fish? (We recommend a pair of Victorian fish servers which you can pick up on Ebay for next to nothing - try this link).

These fish are 30-40cms nose to tail. A 1200g fish will give you about 750 grams of meat, which would serve four (just). A 2 kilo fish is really quite large and will be close to the capacity of most ovens.

Scientific name - Scophthalmus maximus