Preheat the oven to 220°C.
Trim the turbot and cut it into 4 pieces.
Sear the fish white-side down in a non-stick pan.
Bake the fish in the oven for 10 to 12 minutes.
Simmer red wine, vinegar, sugar, and 110ml water into a syrup.
Cook butter with thyme and garlic until it turns nut-brown.
Combine 30ml wine reduction, 60ml brown butter, herbs, gherkins, and 1 tbsp capers.
Boil, drain, and then griddle the leeks with oil and seasoning.
Deep fry the remaining 2 tbsp of capers in hot oil until crispy.
Peel the dark skin from the cooked fish and season with salt.
Arrange fish and leeks on plates and spoon over the dressing.
Garnish the dish with lemon segments and fried capers.