- 2 kg turbot
- salt, pepper
- Lemon juice
- Lemon wedges
1- Clean fish, fillet and wash. Rub fillets with salt and pepper. Squeeze lemon juice over fillets and leave for an hour.
2- Coat fillets with flour and fry in hot oil until golden brown.
3- Drain on absorbent paper. Arrange on platter. Decorate with lemon wedges. Serve.