Main Course: Baked turbot, lemon-thyme-anchovy oil, french lentils, cauliflower puree


Skin off turbot seasoned with lemon, thyme, anchovy oil, served with a creamy roasted cauliflower puree, french lentils and swiss chard and aioli on the side.

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SKU: alc-main-pecatarian-fish-turbot-french-lentils Category:

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