Turbot with caper and parsley sauce

Serves 2

2 turbot steaks, about 350g each

2 tbsp olive oil

Sea salt and freshly ground black pepper

400ml milk

1 onion

8 cloves

2 bay leaves

1½tbsp butter

2tbsp plain flour

2tbsp capers, finely chopped

2tbsp fresh parsley, finely chopped

Squeeze of lemon, to taste

1. Preheat the oven to 240°C.

2. Brush the turbot steaks with the olive oil and season with salt and pepper, then place in a large roasting dish and cook in the oven for 12-15mins.

3. Meanwhile, make the sauce. Pour the milk into a large saucepan. Cut the onion in half and insert the cloves, then make a couple of slashes in the onion halves and insert the bay leaves. Place the studded into the milk, bring to the boil, then reduce the heat and simmer for 6-7mins. Remove the pan from the heat and leave to infuse for a further 10mins. Remove the onions.

4. Melt the butter in another saucepan over a low heat and stir in the flour until you have a smooth, creamy paste. Slowly pour in the milk while gently whisking until the sauce is smooth and is the consistency of double cream. Season with a little salt and pepper, add the capers and parsley and lastly a squeeze of lemon.

5. Place the turbot in a serving dish, remove the skin, which should come away easily, and spoon over lashings of the delicious sauce.

(Mitch Tonks - Fish)

Grey mullet with mussels, roasted garlic and oregano

Serves 4

2 grey mullets, about 300-400g each, scaled & gutted
2 heads of garlic, unpeeled
150ml good olive oil, plus a little extra for frying and drizzling
Sea salt
1 onion, finely chopped
1 celery stick, finely chopped
250ml dry white wine
500g ripe tomatoes, roughly chopped
Pinch of saffron strands
1 heaped tspd dried oregano
10 live mussels, cleaned and beards removed
1 tbsp fresh parsley, finely chopped to garnish

1. Preheat the oven to 120°C

2. Cut the heads from the fish, then chop into chunks along the length of the fish about 5cm long. It's best to start about 3 inches back from the tail and work your way to the head end, so you still make sure you get a nice tail piece.

3. First, roast the garlic. Cut the top part so you can see the garlic cloves, then place on a baking sheet, drizzle with olive oil and season with a little salt. Roast in the oven for about 20mins or until the garlic is soft and can be easily squeezed out. Leave to cool then carefully peel the cloves and set aside.

4. Heat 2 tbsp of olive oil in a pan, add the onion and celery and fry gently until softened. Add half of the wine and boil for a minute, then add the tomatoes and saffron. Cover the pan and cook gently for 30-40mins until the tomatoes are soft and stewed and really broken down. If the sauce is a bit dry, add a splash of water, pour the sauce through a strainer to extract the juice.

5. Pour 150ml of olive oil into a hot roasting pan, add the garlic cloves and stir, mashing 6 or 7 of the cloves down. Add the remaining wine, boil for a minute, then add the tomato sauce and oregano and stir together. add the fish.

6. Cover and bake in the oven for 12-14mins. Add the mussels and bake for a further 5mins until the mussels have opened. remove from the oven, discard any mussels that are still closed, sprinkle with parsley and serve.

(Mitch Tonks - Fish)