For a young turbot of approximately 1 kg (2¼ lb), well butter a suitable-sized earthenware dish, place in the prepared fish and moisten with 2 dl (7 fl oz or ⅞ U.S. cup) white wine and 1 dl (3½ fl oz or ½ U.S. cup) Fish Stock.
Prepare 125 g (4½ oz) finely sliced onion cooked in a little butter to a golden colour, 400 g (15 oz) peeled, depipped and sliced tomatoes, 200 g (7 oz) finely sliced mushrooms and 2 pimentos, skinned, cooked and cut in thin strips. Spread the onions over the fish, sprinkle the tomatoes and mushrooms on top and finally arrange the strips of pimento trellis-fashion over the whole. Sprinkle lightly with white breadcrumbs and dot the surface with 30 g (1 oz) butter.
Place in a moderate oven for approximately 30 minutes to cook and lightly gratinate; the cooking liquid will develop a slightly thick consistency by its reduction during the cooking and by the absorption of the gelatinous properties of the fish.