Categories: Kids, healthy, gluten free, dairy free My favourite way to prepare turbot (and can be used with other meaty white fish such as sea bass, gilthead bream, cod or dentex) is to roast it tucked into a nest of thinly-sliced roast potatoes. I typically use anchovies, garlic, capers, olives and rosemary to flavour the potatoes. Lemons, herbs and artichokes also pair well with turbot. Italians normally slice the potatoes to about 4-5 mm thick, but my kids prefer them crisper so I slice them thinner. The potatoes on the bottom absorb all the juices so will be soft but flavourful while the potatoes on top remain crispy. The salty anchovies, garlic, olives and capers are used sparingly to create little pops of flavour without overpowering the delicate flavour of the fish. This dish would pair well with braised artichokes.