Crispy turbot steaks meet a vibrant dahl in this quick and easy dinner, bringing together the nourishing flavours of the sea and earth—perfect for those cold winter evenings.
Ingredients for 4:
Fish
- 4 turbot fillets
- 2tbs polive oil
- Sea salt to taste
- 2 lemons, cut in wedges for garnish
- Fresh coriander, chopped for garnish (optional)
Dahl
- 200g red or yellow split lentils
- 1 handful of fresh coriander
- 80g creamed coconut
- 4 garlic clove
- 8cm fresh ginger
- 2 red onions
- 160g baby spinach
- 4 tsp garam masala
- 1 tsp turmeric
Method:
1. For the dahl: in a sauce pan, heat up olive oil and gently cook the onion, garlic and ginger until soften, about 5mins. Add the garam masala and turmeric, and cook for 2mins. Add the creamed coconut with 1LT boiling water, then stir until dissolved before adding the lentils and letting simmer until lentils are cooked, about 15minutes. Switch off the heat, season to taste, then add the spinach, stir and cover.
2. Pat turbot steaks dry, then generously oil and season with salt. Heat the oil in a non-stick frying pan at medium-low heat, then place the steaks skin side down to brown the skin. Start on low eat otherwise the skin will stick to the pan and burn off. After about 5minutes (or when it releases easily from the pan), flip the steaks and pan-fry the other side until cooked through, about 5minutes depending on the fish thickness. To check it's cooked in the thickest part, poke a knife or toothpick and bring it to your lip to check it's warm (and therefore the fish has cooked). Once cooked let the turbot steaks rest for 3-5minutes.
3. Plate the dahl, then top with the turbot steaks and drizzle with a touch of olive oil before serving with lemon wedges and chopped coriander as garnish.
4. Enjoy!
