Turbot is one of the most delicious saltwater white fish in Spanish cuisine. Also known as corujo, escamudo, rapante, and ...

Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add ...

30 x 50cm baking tray. Bake for 5 minutes while you prepare the fish. Turn the fish on its side and remove the head if you wish; I prefer to leave the fish whole. Wash the fish and clean the slit ...