Instructions: Wash the turbot in cold water.

Using a sharp filleting knife with a long flexible blade slice down the central spine of the fish from head to tail.

This central spine can be found by running your finger along the fish to feel for it.

Depending on which side of the spine your knife falls proceed to fillet that portion of the fish. This is best done by starting at the head end.

Cut aloes the edge where it meets the body and then down the length of the spine slowly easing the flesh away from the bone.

Continue to do this until the fillet is released from the bones.

Trim the edges of the fillets removing any bones.

Two of the four fillets will be smaller than the others.

Cut these smaller fillets in half.

The larger fillets should be cut evenly into three.

Brush the flesh side of the fillets with oil season with salt and pepper and grill for 34 minutes on each side or until cooked.

Serves 1o

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