Roast turbot with fennel, tarragon and lemon recipe - Great British Chefs
Join food blogger Danny, aka Food Urchin, for a tour of Billingsgate fish market and discover how he made a beautiful dish of roast turbot with fennel, tarragon and lemon.
Ingredients
- 1 turbot, approx. 1.5kg, gutted and scales removed
- 2 fennel bulbs
- 1 lemon
- tarragon, a small bunch
- 125ml of white wine
- olive oil
- salt
- pepper
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