Turbot on the bone poached with a spicy butter

Preheat the oven to 200 degrees. Pour 0.8 liters of water into an oven dish, place the turbot white side down in the oven dish and sprinkle with some coarse sea salt. And put it in the oven for about 20 minutes. Meanwhile, melt the butter in a saucepan and chop the fresh herbs, mix them with the melted butter and set aside. Remove the turbot from the oven and place on a heated dish, reduce the remaining cooking water to a few tablespoons and stir it into the herb butter. Carefully remove the dark skin from the turbot and pour the sauce over it.