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- 4 filleted turbot portions, about 6 1/2 oz each, skinned
- 3/4 cup all-purpose flour, to dust
- 2 large eggs, beaten
- Sea salt and freshly ground black pepper
- Scant 1 3/4 cups fresh bread crumbs
- 2 Tbsp dried seaweed flakes
- 2 Tbsp chopped flat-leaf parsley
- Finely grated zest of 1 lime
- 3/4 cup olive oil
- Finely grated zest and juice of 1 lime
- 2 egg yolks
- 2 Tbsp water
Preheat your oven to 425ºF [220ºC].
For the seaweed crust, put the bread crumbs, seaweed, parsley, and lime zest into a food processor with a pinch of salt and a generous grinding of black pepper. Blitz until the bread crumbs start to go green, but don’t overwork. Tip the bread crumb mixture out onto a tray.
Check your fish fillets for any bone or sinew. Have the flour ready on a plate, and the beaten eggs in a shallow bowl. One by one, dip one side of each fillet into the flour, then dip the same side into the egg. Finally lay the turbot fillets, coated side down, in the seaweed crumb mix, and pat down gently. Leave the fillets like this until you are ready to cook them.
To make the lime hollandaise, warm the olive oil in a pan until lukewarm, then add half the lime zest, and remove from the heat. Place the egg yolks in a medium heatproof bowl, and add the lime juice and water. Stand the bowl over a pan of gently simmering water and whisk until the mixture thickens enough to form a ribbon when the beaters are lifted.
Remove the bowl from the pan, and slowly whisk in the olive oil, in a thin, steady stream. Once all the oil is incorporated, season the hollandaise with salt and pepper to taste. Cover with plastic wrap to prevent a skin forming, and keep warm while you cook the fish.
To cook the fish, place the turbot fillets, crust uppermost, on an oiled baking pan and bake for 8 to 10 minutes until the fish is just cooked. Carefully lift each turbot fillet onto a warmed plate. Sprinkle with the remaining lime zest, and serve immediately, with the lime hollandaise.
About this recipe
“Turbot is such a great fish to bake. Here I’m coating it with a seaweed and bread crumb crust, which adds flavor, and protects the fish from the direct heat of the oven. It’s also perfect for soaking up the turbot’s natural cooking juices. Using olive oil instead of butter in the classic hollandaise works really well—do give it a try. I like to serve this dish simply with boiled new potatoes and broccoli.” – Nathan Outlaw.
Recipes excerpted with permission from Everyday Seafood by Nathan Outlaw. Photos: David Loftus. Buy Everyday Seafood by Nathan Law at Amazon.