I tried Fillets of Turbot à l'Italienne this week, and it was a delightful blast from the past. The first thing that struck me was how cleverly this recipe repurposes leftover fish. I found that using the Italian sauce (a quick tomato-based affair) transformed the cold turbot into something entirely new and exciting. The fish was perfectly warmed through without ever feeling overcooked, and the sauce had a bright, zesty kick that cut through the richness of the fish beautifully. This dish is perfect for the weeknight cook looking to elevate leftovers. The croutons added a lovely crunch that I hadn't expected, and they soaked up the sauce beautifully. I served it with some simple steamed greens and a glass of crisp white wine. It was a comforting, yet sophisticated meal that felt both nostalgic and entirely modern. Next time, I might try adding some capers or olives to the sauce for an extra briny punch. It's a keeper, and I can see it becoming a regular in my rotation of quick, delicious dinners.