Turbot with Ginger, Lime and Hollandaise Sauce

• 1 lime
• 4 × 175 g/6 oz turbot fillets
• 1

Pare the zest from the lime in strips, being careful to avoid the white pith. Drop into a pan of boiling water and blanch for 1 minute. Drain well and shred. Peel the pith off the lime and divide into segments. With a sharp knife, strip the papery skin off each segment, leaving a bright green crescent.

Lay the fillets on a buttered ovenproof dish. Arrange the lime segments on the fish a