Recipe for Baked Turbot with Olive and Parsley Sauce 
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Yield:
2
Ingredients:
Amount Ingredient
1 whl young turbot on the bone
(prepared weight about 600g 700g): ask your fishmonger to remove the head clean bleed and trim the fish
4 x lemon slices
dry sherry or white wine
25 gm butter diced
sauce:
3 tbl extra virgin olive oil
the juice of 1/2 lemon
10 x black olives chopped
Instructions:
Instructions: Place the turbot in a small roasting tin skinside up.

Slash the skin 2 to 3 times and insert some lemon slices.

Pour over a good splash of sherry/wine season and dot with butter.

Bake at 180C/350F/Gas Mark 4 for about 20 minutes or until done: test by inserting a knife tip into the thickest part beside the bone.

Meanwhile place the oil lemon juice and olives in a small saucepan and heat gently until warm.

Remove add salt and pepper and the parsley to the liquid then stir to combine.

Serve the fish with the sauce.

Turbot is sublime but any flat fish would do. Serve with sautee potatoes and spinach.

Serves 2

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