Turbot & Vine Tomatoes


1 x 170-200g Turbot portion
4 tomatoes on the vine
5 asparagus tips
olive oil
Sea salt and black pepper


1. Warm a non stick pan with a little olive oil and place the Turbot skin side down and cook for 2 minutes till the skin is crispy, then turn over and cook for a further minute.

2. Place the vine tomatoes on a greased baking tray and place in a hot oven for 2–3 minutes until just cooked.

3. Warm a char grill pan to smoking point and place the asparagus in and cook for 2 minutes or until just down.

4. To serve the dish scatter the asparagus over the plate and place the Turbot just off centre on top with the vine tomatoes on the side.