Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
This recipe originally called for enveloping the fish in fig leaves. They permeate the flesh, giving it a nutty flavor, and serve as both a shield to protect the flesh and a beautiful platter. But we've simplified things so you can grill the fish in a foil packet. Don’t fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder. For a long, lazy lunch menu serve this fish alongside sea bream crudo, tomatoes and haricots verts, handmade malfatti, and tiramisù with cookies.