Thanks. This helped me figure out how to cut Turbot. (Whack the knife with a saucepan) filleted one before but needed to cut it into bone in portions.

This video saved dinner yesterday. I wasn’t quite sure how to go about cooking the Turbot and followed this approach. It was perfect! Thank you

Nathan's great! James Martin should never have left this great show, he's a legend, love his presenting style!

love to see what alain and marcus thought of that im sure they approved

just braise the whole thing slow in a cor bouillon and serve with a simple aioli dressing and bread. too much waste here and overly flavored with crap for such a lovely pricey fish.