Turbot with Nutty Butter


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

Nutty Herb Butter:
115g (4 oz) butter, softened
2 cloves garlic, crushed
2 x tbs fresh chopped parsley
2 x tsp whisky or brandy
few drops lemon juice
55g (2 oz) chopped hazelnuts
lime and lemon slices, to garnish


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.

Serves 4