Our fish of the week will help you to discover new fish, test new recipes and enjoy old favourites. Packed with flavour and simplistic versatility, we'd like everyone to enjoy fish as much as we do.
Fish of the Week: Turbot - Two portions
Turbot is a flatfish highly prized for its delicate flavour with a bright white flesh, retaining it's colour when cooked.
Prepared as a tronçon, which is a portion cut through the whole fish that is inclusive of the backbone and is a classic way to serve turbot fillets.
"Turbot is possibly the best tasting fish in the world. It has the perfect combination of firm thick fillets of moist white flesh. Particularly suited to cooking on the bone. I prefer this exquisite fish served up in a simple form, probably just grilled with hollandaise sauce and a slice of lemon." - Rick.
Order this week to get 20% off.
