How are tronçons of turbot prepared?

Tronçons of turbot are typically prepared by first filleting the fish into thick, even slices. They can be cooked using various methods, such as pan-searing, grilling, or baking, often with a drizzle of olive oil, lemon juice, and herbs to enhance the flavor. Cooking time is short to keep the flesh tender and moist, and they are often served with light sauces or seasonal vegetables. This method highlights the delicate taste and texture of the turbot.