This recipe is best with good quality fresh turbot but you can also use sole, brill, halibut or even John Dory. It is a very simple recipe, but with the quality of fish that I provide, the taste is really brought out well by the vinegar. Add sprigs of rosemary to compensate when not being cooked on a charcoal grill.
1 whole 1.5kg-2kg turbot
6 sprigs of rosemary
75ml cider vinegar
100ml good olive oil
Preheat the oven to its hottest temperature.
Place the fish in a large oven tray, season well with salt and pepper on the skin and in the cavity.
Roast in the oven for 20 minutes then remove to have a look.
If the fish is almost cooked (pull a little from the bone to see) tuck the rosemary branches around the fish and pour over the vinegar and oil.
Put the fish under the grill for about 5 minutes to finish the cooking and brown a little bit.
You can find the original recipe at http://www.telegraph.co.uk/foodanddrink/recipes/8390994/Roast-whole-turbot-recipe.html