For the griddled turbot, dredge the turbot fillet in the flour and shake off any excess. Rub with the olive oil.
Heat a griddle pan and griddle the turbot for 1-2 minutes on each side, or until completely cooked through.
Meanwhile, for the sauce, heat the butter in a small pan, add the fish stock and lemon juice and simmer until the liquid has reduced by half.
Add the double cream and half of the dill, heat gently and stir to make a smooth sauce.
To serve, place the turbot onto a plate, pour over the sauce and garnish with the remaining dill.