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Ingredients:
- 4 x Regal Turbot, quartered, fresh or defrosted
- Olive Oil
- Freshly ground Black Pepper
- Juice of ½ Lemon
- 1 Shallot, very finely chopped
- 1 tbsp Butter
- 6 oz (175g) Frozen Peas
- 1-2tsps Water
- 1 tbsp Mint, chopped
- 4 tbsps Natural Yoghurt
- Whole Mint Sprigs or leaves to garnish
Method:
1. Preheat the oven to 190°C /375°F/Gas Mark 5.
2. Place the fish in a lightly oiled baking tray and season with black pepper and half the lemon juice.
3. Cover with foil and bake in the oven for about 20 minutes.
4. Meanwhile, make the sauce; fry the shallots in the butter over a very low heat.
5. When soft, add the peas and water and cook gently for a further 2 to 3 minutes.
6. Tip the peas and onion into a blender, add the mint and yoghurt and process until smooth.
7. Add the remaining lemon juice and black pepper to taste.
8. Transfer the fillets to warmed plates, pour a little of the sauce over each one and garnish with mint.
Serves: 4
