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)