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Fresh turbot with avocado and mango salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4 (main) or 6 (starter)
by Gary Rhodes

From Saturday Kitchen

Method


  1. To make the salad, halve the avocados, remove the stone and peel away the skin.

  2. Roughly cut the flesh into 1cm (0.5in) dice, and place in a large bowl.

  3. Squeeze the juice of 1 lime over the avocados, and stir gently.

  4. Peel the mangoes and dice the flesh off the stone.

  5. Place all of the salad ingredients in a bowl, stir them together and season with sea salt before adding the avocados and mangoes.

  6. Season the fish with salt, lightly dusting the filleted side with flour. Melt the butter in a frying pan. Once bubbling, place the fillets in the pan floured side down. Season skin with pepper.

  7. Fry gently for 4-5 minutes, then turn fish in the pan and remove from heat. Leave to stand for a further 2-3 minutes.

  8. Place salad on a plate and serve fish alongside.

  9. Drizzle any remaining butter in the pan over the fish. Serve.

Ingredients

  • 4 X 175g/6oz portions of turbot fillet, skinned
  • salt and freshly ground black pepper, plus sea salt flakes
  • flour, for dusting
  • large knob of butter

For the salad

  • 2 small avocados
  • 2 limes, juice only
  • 2 small mangoes
  • 2 red chillies, de-seeded and finely diced
  • 1 small red onion or 2-3 spring onions, finely chopped
  • 1 heaped tbsp chopped coriander leaves
  • 4 tbsp olive oil

Shopping List

Fresh turbot with avocado and mango salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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