Whole Grilled Turbot with Charred Capsicum, Anchovy and Pork Crackling

One of my absolute favourite fish in the world is turbot fish. It is a type of flatfish that is known for its delicate flavour and firm texture. It has a mild, sweet taste with a slightly nutty undertone. It is often considered a delicacy and is popular in fine dining restaurants. It can be prepared in various ways, such as grilling, baking, or pan-searing. The meat is white, lean, and flaky, making it a versatile ingredient for a wide range of dishes. I consider this fish to be the pork of the sea due to its depth of flavour and natural high collagen. Every bit of the fish has different textures and flavours. It’s no surprise that I decided to add some crispy pork rinds on top of this dish for texture. Trust me, you won’t regret making this recipe. As always, my preference of cooking fish is on the BBQ, but this recipe can easily be made in an oven.