Preparing turbot whole in the oven is the tastiest way to serve it. A little tip about that - if the fish is too big to fit in the oven, its head can be removed and its edging cut off with poultry scissors. It also works to part the fish lengthwise along its central bone and place it on a lower baking tray.
Turbot fillets are also well suited for poaching or frying.
Plain turbot tastes very good but it can also be seasoned with herbes and oven baked, then topped with a delicious sauce.