Wash the turbot and cut it into pieces. Salt the fish pieces well and arrange them in a baking dish.
Preheat the oil separately and fry the flour. Add the chopped parsley and fry it. Once it's braised, add salt, pepper and 1 cup of white wine.
Pour in enough water to obtain a slightly runny sauce. Pour the prepared sauce over the fish and put it to bake in a moderately hot oven.
Serve the baked turbot cooled, with freshly squeezed lemon juice poured over it.