This fish is dressed in the same way as turbot, which it resembles in firmness but not in richness. Wash it thoroughly, cut off the fins but not the head, place in a pan and cover with warm water, adding salt to taste. Bring gradually to near boiling-point and simmer gently for 20–30 min. for a 2–3-lb. fish.

Serve garnished with cut lemon and parsley. Anchovy or shrimp paste sauce, and plain melted butter, should be served with it.