Turbot in nutty herb butter

Hazelnuts are a great addition to this fishy dish - good for a family meal, or have some friends over!

Serves: 4

What you need:

• 4 x 170g (6oz) turbot or halibut steaks

Nutty Herb Butter:

• 115g (4 oz) butter, softened
• 2 cloves garlic, crushed
• 2 x 15ml spoons (2 tablespoons) fresh chopped parsley
• 2 x 5ml spoons (2 teaspoons) whisky or brandy
• few drops lemon juice
• 55g (2 oz) chopped hazelnuts
• lime and lemon slices, to garnish

What you do:

1. Mix together the ingredients for the nutty herb butter. Place onto cling film, roll into a sausage shape and chill for 2-3 hours.
2. Using half of the flavoured butter, heat for 3-4 minutes in a pan. Add the fish and cook for 6-8 minutes, turning occasionally. Add more butter if necessary.
3. Garnish and serve with potato wedges and a green salad and a knob of the flavoured butter on top of the fish.

Useful tip:

Make the flavoured butter in advance and freeze. The butter can be used with a variety of fish such as cod for a quick and easy supper.

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