Each pack contains two skin on Turbot fillet steaks Poach or steam to keep them moist A 320g pack would be an average sized main course for two people The turbot price is very high, but that is because it is a very fine fish. The flavour is superb and we fillet large fish to give sumptuous thick turbot steaks. Gently pan fry for that crispy skin effect. The minimum size of fish we use for these fillet steaks is 3kgs and for this fillet steak grade, we reserve the best centre fillet pieces (the tail end goes into our fillet portions at a useful discount and misshapes at an even bigger discount) How you\'ve been using our wild turbot fillet steaks... \"...Used a champagne sauce on the fish plus drank the rest of the champagne with ir - a real treat\" \"Lovely tasting - we had the Champagne Beau Blance recipe provided\" \"This arrived on time perfectly packed. Daughters birthday lunch was a...