Turbot with basil, pine nuts and almonds

Summer is here!  We'll see if we're still saying that in a few weeks, but for the time being, the sun is out and the evenings are getting warmer.  So time for some summer cooking.  This dish is perfect for a summer evening sat on the patio with plenty of chilled white wine, the scent of the honeysuckle wafting over the table and the gentle sound of conversation...

Turbot is one of those luxurious fish - meaty and deeply savoury and when cooked on the bone, it gives out its juices to make a delicious sauce.  I've used farmed turbot here which is how you get a fish this small - the really big boys go off to the restaurant trade and rarely make it to the fishmonger's slab.

1 whole turbot around 1.5-2kg
1 glass water
1 glass vermouth or dry white wine
4tbsp pine nuts, gently toasted
2tbsp blanched almonds, gently toasted
small bunch basil - leaves torn roughly
4tbsp olive oil

Asparagus, new potatoes, salad and tomatoes to serve...

Preheat the oven to around 180°C.  Place the turbot into a large baking tray - you may need to trim the fringe-like fins round the outside to get it in - this is easily done with a pair of strong kitchen scissors.  Pour over the water and the vermouth/wine.  Season well.  Cover with foil and bake for around 20 minutes until the fish is just coming away from the bones.

Remove the fish from the tray and set aside - keep it warm.  Pour the juices into a small saucepan with a small pinch of salt and a pinch of sugar.  Boil rapidly to reduce by about half.  Pour in the olive oil and boil very quickly to amalgamate for about 30 seconds.

Remove the fillets from the fish and plate-up.  Pour over the sauce, top with the pine nuts and almonds and the torn basil.  Serve!

tags: fish  

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