Turbot in Beer

Using kitchen shears, cut the fins from the turbot and discard them, then make a cut under the gills and remove the innards. Make a cut around the head to remove it, then split the fish along the backbone and divide the body in half using a fillet knife or cleaver.

Clean the fennel without removing the fronds, and cut it into chunks. Score the turbot’s skin with shallow cuts, then slice the ginger without peeling it; put everything in a baking pan lined with parchment, season with a drizzle of oil, some coarse salt and a grind of pepper, then pour the beer over everything and bake at 350°F for about 20 minutes.

Remove from the oven and serve the turbot with the fennel and its flavorful cooking liquid.