• Season the turbot with salt on both sides and inside its cavity.
• 
  Drizzle olive oil over both sides of the turbot and spread with a basting brush or your hands for even coverage.
• Start up your grill and heat to 225C/435F to 250C/475F.
• Mix 1/4 cup of wine and 2 tbsp of olive oil in a small spray bottle or dish.
• 
  Place the turbot in the fish grill cage and close the cage around it.
• 
  Once the grill is at temp place the fish cage on a hot part of the grill with the top of the fish placed downward on the grill (bottom of the fish should be facing up.
• Grill for 7 minutes.
• 
  Flip the fish over and spray or brush the wine olive oil mixture on the fish. Be careful of flare-ups.
• Grill for 7 minutes.
• Flip the fish over one more time and spray or brush the wine olive oil mixture on the fish. Be careful of flare-ups.
• Grill for 7 minutes.
• If your fish is around 2-3 pounds (1-1.5kg) it is likely done. If the fish is larger it may require some additional time. The fish is done when the skin is well browned, with char spots, and starts to split slightly. If the fish needs more time, flip it over an additional time and cook for 5-7 minutes. A 4 pound (2kg) Turbot may need total cooking time of 25-30 minutes.
• 
  Once the fish has cooked through remove the fish off the grill onto the baking sheet.
• Let the fish rest for a few minutes. Then open the fish cage gently and with a spatula work to slowly release the fish cage from the fish skin working to minimize any tearing.

To Serve the Turbot

• The Turbot has 4 filets, two on the top and two on the bottom, split by the spine on each side. Using a spoon or spatula start cutting along the spine and follow along the outer edge of the fish. Then use the spatula to get underneath the filet moving from spine to the edge of the fish to release the filet. Repeat with each filet. Pro-tip, the cheeks are excellent as well. Use a spoon to scoop these delicious pieces out.