Slices of Turbot Marinated in Tomato and Walnut Oil

This dish is simple to produce and makes a wonderfully light and colourful first course. Once made, it needs to stand for at least 6 hours; however, if you are not too keen on the raw texture of fish, then leave it in the marinade for a few more hours – the longer it stands, the softer the fish will become. Brill or sea bass will work just as well in this recipe; if walnut oil is not available, then use olive oil instead.