Roast Turbot Recipe - Great British Chefs

Ingredients

• 4 turbot fillets
• 1/2 lemon
• 20g of unsalted butter
• salt
• pepper
• 2 tbsp of olive oil
• 500g of cockles, fresh
• 50ml of white wine
• 4 slices of white bread, crusts removed
• 3 bay leaves
• 2 cloves
• 1 onion, halved
• 30g of unsalted butter
• 100ml of milk
• 2 tsp sea salt
• 100g of Brussels sprouts
• 1 tsp olive oil
• 4 cauliflower florets
• 1 lemon, halved
• 1 tsp dill