Turbot with courgettes and watercress recipe
Turbot with courgettes, watercress and sweet vinegar dressing Turbot makes for a special lunch or dinner. A warm dressing is all you need to take it to another level. 2 x 350g/12oz turbot steak on the bone, dark skin side removed2 tbsp olive oil50g/1¾oz butter 2 thyme sprigs1 lemon, juice onlysalt and freshly ground black pepper 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil 50g/1¾oz butter 2 thyme sprigs 1 lemon, juice only salt and freshly ground black pepper 2 courgettes, thinly sliced1 bunch watercress 2 courgettes, thinly sliced 1 bunch watercress 100ml/3½ fl oz olive oil 1 garlic clove, smashed 2 tbsp pine nuts 50ml/2fl oz red wine vinegar 40g/1½oz caster sugar 2 tbsp golden raisins, soaked in boiling water½ red onion, thinly sliced 1 bay leaf 1 tbsp chopped parsley 100ml/3½ fl oz olive oil 1 garlic clove, smashed 2 tbsp pine nuts 50ml/2fl oz red wine vinegar 40g/1½oz caster sugar 2 tbsp golden raisins, soaked in boiling water ½ red onion, thinly sliced 1 bay leaf 1 tbsp chopped parsley Method To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. To serve, spoon the dressing over the fish and serve with the courgettes and watercress.