Baked Turbot With Herbed Hollandaise

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Ingredients

2 1/2 sticks (10 ounces) unsalted butter, 4 tablespoons softened

20 flat-leaf parsley sprigs, plus 2 tablespoons finely chopped parsley

10 tarragon sprigs, plus 1 tablespoon finely chopped tarragon

2 whole turbot (4 1/2 pounds each)—cleaned, rinsed and patted dry

Sea salt and freshly ground pepper

3/4 cup dry white wine

4 large egg yolks

1/4 cup water

2 tablespoons fresh lemon juice

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