Whole roast turbot recipe | delicious. magazine

Ingredients

• 3 small fennel bulbs, cut into 5mm slices (see tip)
• 600g waxy potatoes (such as charlotte), cut into 5mm slices (see tip)
• 1 onion, sliced
• Pinch chilli flakes
• Pinch fennel seeds
• Olive oil to drizzle
• 250ml dry white wine
• 1 lemon, cut into wedges
• 1 small bunch fresh tarragon, finely chopped
• 1.2kg whole sustainable turbot (see tips)
• 1kg sustainable live clams
• 1 bunch fresh flatleaf parsley, finely chopped