Ask the fishmonger to fillet the turbot, and make sure to take the head and bones home to make the stock. Cut the fillets into 8 pieces and season them. Put the stock in a wide pan and bring to the boil. Put in the turbot, skin-side up, and simmer for about 5–6 minutes until cooked through. Lift the pieces onto a warm dish and remove the skin. Keep warm.
Put the parsley into a bl