Cooking the fish is best done on a flat oven tray in the oven.
First clean and rinse all the vegetables and cut them into slices. Melt the butter on the baking tray and brown the vegetables on it. Lightly salt the fish and place them on the baking tray with the vegetables. Add the parsley, bay spice, dill and finally the white wine, then cover with aluminum foil and cook in the heated oven at 230 for 30-35 minutes.
Serve on large plates 1 turbot each with the braised vegetables and buttered potatoes.
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