Turbot is such a great fish to bake. Here I’m coating it with a seaweed and breadcrumb crust, which adds flavour 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.
- Quadrille published her project Turbot Fillets, Seaweed Crust, Olive Oil And Lime Hollandaise 17 Apr 09:00
You Will Need
Preheat your oven to 220°C/Fan 205°C/Gas 7.
For the seaweed crust, put the breadcrumbs, seaweed, parsley and lime zest into a food processor with a pinch of salt and a generous grinding black pepper. Blitz until the breadcrumbs start to go green, but don’t overwork. Tip the breadcrumb 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 tepid, 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 cling film 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 tray and bake for 8–10 minutes until the fish is just cooked.
Carefully lift each turbot fillet onto a warmed plate. Sprinkle with the remaining lime zest and serve straight away, with the lime hollandaise.