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Chewing thoughtfully on this, I can see why the turbot is prized (like chilean cod aka 鳕鱼, it stays pretty juicy when cooked). My first time eating this fish. I found the dish pretty flavoursome and felt it went well with the greens... Yet I couldn't help thinking that it deserved a little more zing. If you watch Jamie Oliver shows, this is the part where he licks his finger, and then grates and throws in the lemon zest. For me, I think turbot might be even more awesome rubbed with hoisin sauce and baked with ginger and a little crushed up star anise. #turbotmeunière