My favorite part on such flat fish is the
rice like muscles next to the fins, which are firm and juicy. The best is of
course those on turbot, wild ones are less easy to find now and expensive,
next good is flounder.
1. Gut the fish and wipe dry, sprinkle salt
on both surfaces, fridge for a couple of hours.
2. Wipe dry again before baking, at 200˚C
for 12 minutes (slightly less than 1kg fish), switch off oven, leave door ajar
to rest for 10 minutes.
3. Peel of the skin and enjoy.
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