Baked Rock Turbot in Green Butter Sauce

Fishboxer Andy Lingham from Cambridgeshire

Andy shares some amazing dishes with us on his Instagram page

Ingredients

• 2 X 130g rock turbot fillets
• 8 X surf clams 
• 2 X langoustines
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 10g mint leaves 
• 10g basil leaves
• 20g parsley
• 20g rocket
• 30g butter
• 50g capers
• 50g anchovies
• 1 lemon
• 1tsp English mustard

Method

1. Preheat the oven to 200c.
2. Finely chop the shallot, garlic, mint leaves, basil leaves and parsley then add to a bowl.
3. Roughly chop the capers and anchovies then add them into the bowl.
4. Mix in the butter, lemon juice and the English mustard. 
5. Scoop the mixture on to cling film, wrap well, and roll it into a sausage shape.
   
6. Place in the fridge to chill.
7. Make a tin foil pouch for the rock turbot.
8. Place the rock turbot in the tin foil pouches.
9. Bake in the oven for approximately 15 minutes.
10. Remove the butter mix from the fridge.
11. Remove the fish from the oven and carefully open each pouch.
12. Lay a generous slice of the butter mix on top of each of the fish.
13. Close the tin foil pouches and return to oven for a further 5 minutes.
    
14. Steam clams and a langoustines for 4-5 minutes.
15. Place the rock turbot on plates and the langoustines on top of the rock turbot.
    
16. Scatter the clams around the rock turbot.
17. Drizzle the butter sauce from the tin foil pouch over eveything.
18. Serve and enjoy.