Steamed Fillet of Turbot on Green Vegetables with Ginger and Lime

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
  • 150 ml (5 fl oz) dry white wine
  • 50 g (2 oz) unsalted butter or goose fat
  • 450 g (1 lb) oyster or button mushrooms, sliced
  • 450 g (1 lb) leeks, sliced
  • 450 g (1 lb) fresh spinach, stalks removed
  • ½ teaspoon grated fresh root ginger
  • ½ bunch of fresh flatleaf parsley, picked
  • 8 asparagus spears, blanched and cut into 5 cm (2 in) lengths
  • Juice of 1 lime


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 or goose fat. Add the sliced mushrooms, leeks, spinach and ginger and stir-fry for about 2–3 minutes until almost cooked. Add the parsley and asparagus, season with salt and pepper and add the lime juice.

To serve, divide the vegetables between four hot plates. Sit the turbot on top of the vegetables and spoon a little of the fish cooking liquor over the top.