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Ingredients 4 x 170g (6oz) turbot or halibut steaks
Nutty Herb Butter:
115g (4 oz) butter, softened
2 cloves garlic, crushed
2 x 15ml spoons (2 tablespoons) fresh chopped parsley
2 x 5ml spoons (2 teaspoons) whisky or brandy
few drops lemon juice
55g (2 oz) chopped hazelnuts
lime and lemon slices, to garnish
Serves 4 Tip: Make the flavoured butter in advance and freeze. The butter can be used with a variety of fish such as cod for a quick and easy supper.
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Method
Mix together the ingredients for the nutty herb butter. Place onto cling film, roll into a sausage shape and chill for 2-3 hours.
Using half of the flavoured butter, heat for 3-4 minutes in a pan. Add the fish and cook for 6-8 minutes, turning occasionally. Add more butter if necessary.
Garnish and serve with potato wedges and a green salad and a knob of the flavoured butter on top of the fish. |
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Turbot in Nutty Herb Butter
