Nigel Barden served up turbot ‘Getaria’, Basque Potatoes on Radio 2 Drivetime.

The ingredients are: 1 turbot, about 3kg (you can sub with sole, plaice, brill, flounder or dab), 500ml olive oil, 300ml white wine vinegar, Sea salt and freshly ground black pepper.

For the Basque Potatoes: 3 large potatoes, peeled and sliced, olive oil, for cooking, 1 white onion, peeled and chopped, 2 garlic cloves, peeled and chopped, 2 red peppers, peeled, cored, deseeded and sliced,
500ml hot chicken stock, 2 tbsp chopped flat-leaf parsley.