By Jeremy Round
Skin and fillet the turbot. Slice the fillets straight across the grain into thin slivers. Liquidise the tomatoes with lavish seasoning, plus the walnut oil and vinegar. Pass the purée through a sieve, to get rid of the skin and pip debris.
Marinate fish pieces in the tomato mixture for 6-12 hours. Lift fish out of bowl, shaking off excess marinade.
Arrange on serving plates wit