Thanks! The condiment on the fish are taggiasca olives, pine nuts, capers, lemon segment and julienne of rind, croutons, tomato confit, and basil. The fish is sitting on a bed of swiss chard greens, as well as the ribs, which are cooked and glazed in a light chicken stock. The turbot was cooked on the bone in large steaks. It was a nice turbot. About 5 kilo. My favorite fish.