If possible, choose a whole fish and ask your fish seller to gut it only through the gills. It will have better flavor.

Jean-Marie Lorain, La Côte-Saint-Jacques, France

"You can now find various qualities of turbot in the market. You have to know the difference between farmed turbot, net-caught turbot, and line-caught turbot to avoid disappointment.

"Allow one 2 kg turbot for 4 people, or 140 g fillet per person.

"For turbot steaks, I use a line-caught turbot between 4 and 6 kg. They are thick enough for the fish to stay very moist when served."

The fish shold be stored at 4° C in the refrigerator, drained of all excess liquid, and wrapped in a damp cloth to keep it from drying out, while still allowing it to breathe. It should be eaten within 24-48 hours, depending on whether it is whole or filleted.  

Clean and gut the fish.

The flesh is lean, firm and flavorful. It can be cooked whole like sole, or in fillets.

The most common technique for turbot steaks is a two-part cooking: first mark the fish on a grill or in a non-stick pan, and then finish cooking in the oven between 200 and 250° C.

Grilled Turbot with Glazed Vegetables
Make an incision in the fish lengthwise, gut and clean. 
In a skillet, melt a knob of butter. Quickly sear the fish on each side, then transfer to a 250° C oven for 25-30 minutes (if your skillet is not ovenproof, transfer the fish to an oiled baking sheet.)
For the vegetables: peel the carrots and turnips. Cook separately in boiling salted water for about 10 minutes. Drain. Sauté with 50 g butter, 2 Tbsp. sugar and a glass of water. Cook, covered, for 10 minutes. Remove the lid and cook until the water evaporates and the vegetables are just caramelized. 

Pierre Wynants from Brussels steams the fillets and serves them with a shrimp cream sauce enriched with butter, some diced tomato and strips of leek white.