4 Turbot fillets
3/4 a cup of all purpose flour
2 large eggs, beaten
Sea salt and freshly ground black pepper
For the seaweed crust:
1 3/4 cups of fresh bread crumbs
2 tbsp of dried Seaweed flakes
2 tbsp chopped flat-leaf parsley
The finely grated zest of 1 lime
For the lime hollandaise:
3/4 of a cup of olive oil
The finely grated zest and juice of 1 lime
2 egg yolks
2 tbsp of water
- Preheat the oven to 220C (425F)
- For the seaweed crust, place the bread crumbs, parsley, limes zest, and seaweed into a food processor with a pinch of salt and a big grinding of black pepper
- Then blitz until the bread crumbs start to go green. Then tip the bread crumb mixture out onto a tray
- Make sure your fillets have no bone or sinew and have the flour ready on a plate, and the beaten eggs in a shallow bowl. Then, one by one, dip one side of the fillet into the flour, then dip into the egg. Finally, lay the fillets, coated side down, in the seaweed crumb mix and pat down gently. Then leave the fillets until you are ready to cook them.
- For the lime hollandaise, warm the oil in a pan until lukewarm, then add half of the lime zest and remove from the heat. Then place the egg yolks in a medium heatproof bowl and add the lime juice and water. Stand the bowl over a pan of gently simmering water and whisk until the mixture thickens enough to form a ribbon when the beaters are lifted.
- Remove from the pan and slowly whisk in the olive oil, in a thin, steady stream. Once the oil is mixed in, season the hollandaise with salt and pepper to taste. Then cover with plastic wrap to prevent skin forming and keep warm while you cook the fish.
- To cook the fish, place the fillets, curst up, on an oiled baking pan and bake for 8 to 10 minutes until the fish is cooked. Put them onto a warmed plate and sprinkle with the remaining lime zest, then serve immediately with the lime hollandaise