Green turbot, oyster, and peas | Riccardo Di Giacinto | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• One turbot weighing about 1.5 kg
• 100 g parsley
• 50 g coriander
• 50 g chives
• 50 g basil
• 2 slices of sandwich bread
• 65 g oysters
• 120 g seed oil
• 30 g extra-virgin olive oil
• Salt and pepper
• 500 g fresh peas
• 60 g parsley
• 5 anchovy filets
• 130 g extra-virgin olive oil
• White wine vinegar
• 200 g glasswort
• 4 oyster herb leaves
• Mustard sprouts