Grilled whole turbot with coriander sauce

With its thick skin and fine flesh, this grand flatty is superb for the barbecue and its fine flesh needs only the simplest of dressings, if any. There is said to be a subtle difference in taste between the meat from the white side, which has seen no sun, and the meat from the upper dark-skinned side, and I have heard Basque cooks describe these nuances with great intensity.