four to six
By Rowley Leigh
A rhomboid-shaped fish kettle – a turbotière – was designed to cope with the alleged difficulty of cooking a whole turbot. I find baking them in a roasting tin very satisfactory, just as long as they are cooked on the bone.
Preheat the oven to 220°C (425°F, Gas Mark 7).
Make sure that the gills and innards of the fish have been removed and rinse the fish in cold water. Season the cavity with sea salt. Pour 1 tablespoon