This is the best fish you've never tried | Cooking Wild

When you order your turbot fillets, they’re going to look a little bit different because they’re cut from different parts of the fish. The white skin is the underside of the fish, but still nice & chunky. The darker skin is from the top of the fish, cut from just near the head. The fillets will always be slightly different shapes but always luxurious & delicious. Fillets make it wonderfully straightforward at home. A hot pan, careful seasoning, & just enough time to let the flesh turn pearly & f