Steamed Fillet of Turbot on Green Vegetables with Ginger and Lime

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Once you have all the ingredients together for this, it’s so quick and easy to cook. This is my own version of a Chinese stir-fry for fish. If you find turbot too expensive or difficult to buy, you can substitute cod, or any of your favourite fish.


  • 4 turbot fillets, each about 175 g (6 oz)
  • Salt and freshly ground white pepper


Pre-heat the oven to 220°C/425°F/gas 7 and grease and season a shallow baking tray. Place the turbot fillets in the tray, add the white wine and cover with buttered greaseproof paper. Place the tray into the pre-heated oven and the fish will begin to steam. They will take only 5–6 minutes to cook and will be just firm to the touch.

Meanwhile, heat a wok or frying-pan and add the butter