Braised turbot with shallots

Fish over-cooks easily, so braising does not suit many fish - really only thick-fleshed or large specimens. The definition of ‘long, slow cooking’ is of course relative to the ingredient being cooked and, since fish cooks quickly, this recipe falls within the braising definition. The advantages are that you have the juices of the fish to make a sauce and, for those fish suited to the process, a more moist texture.