Wash the fillets and dab dry. Sprinkle with lemon juice and leave to stand. In the meantime clean, wash and cut the vegetables into strips. Wash the herbs and chop them, except for some for garnishing.
Dab fish dry again. Season with salt and pepper and turn in flour. Fry in 3 tablespoons of hot olive oil for about 2 minutes on each side. Fry vegetables in 1-2 tablespoons of olive oil. Deglaze with fish stock and wine.
Add butter and let it boil down at low heat for about 2 minutes. Season with salt, pepper and herbs. Serve vegetables and turbot fillets in portions, garnished with lemon and other herbs.