Preheat the oven to 180˚C/Gas 4. On a roasting tray lay a vegetable trivet of sliced fennel, rosé, and orange slices. Drizzle your turbot with oil and season generously with sea salt.
Roast for 30-35 mins in the oven until it is cooked down to the bone and the skin is crispy. (Timings can vary based on the size of your fish). Baste in the juice halfway through cooking to keep the turbot moist and build the layers of flavour.
For the salad, macerate the sliced strawberries with a teaspoon of sugar for 10-15 mins. Then toss gently in a bowl with balsamic vinegar and freshly chopped herbs. Season with a pinch of salt and pepper.
Serve the turbot with strawberry salad and some new potatoes on the side.