1 turbot head, tail intact, approximately 2.25–2.70 kg (5–6 lb) in weight, carefully gutted
4–5 kg (9–11 lb) natural coarse sea salt
1 bunch fresh rosemary
freshly ground black pepper
balsamic vinegar, aged and thick
1 bunch fresh marjoram
extra virgin olive oil
3 lemons
Preheat the oven to 220°C/425°F/Gas 7.
For six
Use a large baking tray that will snugly hold the turbot. Cover the bottom with a layer of salt, and place the turbot on the salt. Push the rosemary into the cavity and completely cover the fish with the remainder of the salt, about 1.5 cm (3/4 in) thick. Do not worry if the head and tail protrude. Sprinkle the surface of the salt very lightly with a little water – use a few tablespoons.
Place in the preheated oven and bake for 25–35 minutes. After 20 minutes test to see if it is done: push a cooking fork or the point of a small sharp knife through the crust until you touch the centre spine bone, approximately where the fish is fattest under its mound of salt. Bring the fork up and touch on your lips or on the inside of your wrist. If it feels hot it’s done, perhaps even overdone; if it’s warm, take the fish out of the oven and leave it to rest for a few minutes before cracking the crust.
Allow to cool for 5 minutes then crack open the salt crust. Carefully remove as much of the salt as possible. You may find the thick skin of the turbot will stick to the salt. Peel away the skin and lift out the fillets onto serving plates.
Serve at room temperature, with coarsely ground black pepper, a few dribbles of balsamic vinegar, fresh marjoram leaves, extra virgin olive oil and lemon wedges.