Turbot with courgettes, watercress and sweet vinegar dressing

By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil 50g/1¾oz butter 2 thyme sprigs 1 lemon, juice only salt and freshly ground black pepper For the garnish 2 courgettes, thinly …

Turbot, with broad beans, courgette and dashi

By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1 tbsp vegetable oil 1 bulb fennel, thinly sliced ½ leek, thinly sliced 100g/3½oz bonito flakes 1 stick lemongrass, bashed and finely …