Simple Roast Turbot with Chive Hollandaise

Preheat the oven to 220C gas 7.

Heat 1 large or 2 medium-sized ovenproof pans.

Pat each piece with kitchen towel, and the season the turbot steaks well with salt and pepper just before you cook them.

Add the oil and butter to the pan and heat until foaming and just starting to turn golden.

Add the turbot dark skin down in the hot butter and oil.

Cook for 2-3 minutes to get a little colour, then pop in the oven and cook for 10 minutes, roughly.

If you have a cooking thermometer, cook until the internal temperature reaches 48C, then carefully turn all the pieces of fish over and leave dark side skin up.

Cover with foil and leave for the same amount of time you cooked the fish.

If you have no thermometer, cook and test by slightly squeezing the fish, and it should still be springy and feel like a firm jelly, with just a little give.

Next, make the hollandaise.

When ready to serve, lift off the foil (the fish will be at a perfect temperature)

Using a fork, lift away the dark skin; it will come away easily. Then remove any small bones from the edge of the fish; these will pull away easily and discard.

Serve the fish on the bone and spoon over the chive hollandaise.