Turbot in donostiarra style

Turbot in donostiarra style: thanks to its gastronomic quality, this fish is considered the ‚Äúpheasant of the sea‚ÄĚ, that‚Äôs why at Miguelitos we choose only wild turbot fished in the open sea. The fillets are carefully handled and cooked in our kitchen, as the meat is extremely delicate and fragile. The typical preparation of the northern Spanish city of Donostia, also known as San Sebasti√°n, completes the flavor of this exquisite delicacy.