Recipe: Turbot and Asparagus with Salsa Verde

I tend to think that us foreigners don't eat enough fish at home, something to do with the perception that it is difficult to cook. Here in Barcelona though, where people are passionate about seafood, you can ask your fishmonger to do the hard work for you and I promise you’ll never look back. This dish works well with any of the meatier fish—swordfish, tuna or mackerel, all of which are great on the barbecue too—and is the work of mere minutes. I’ve used farmed turbot because for me, it really is the king of fish, and farmed is the most sustainable way to enjoy it. You get four fillets out of each fish, which makes it go further than you might expect, and it also works particularly well with the last of the season’s asparagus.

INGREDIENTS (serves 6)

• 2 bunches asparagus
• 3 medium-sized farmed turbot, filleted
• Large knob butter
• Olive oil
• Salt + pepper

For the salsa verde

• Large bunch parsley
• Large bunch basil
• 2 cloves garlic
• 2 tbsp capers
• 2 tbsp chopped gherkins
• 3 anchovies
• 2-3 tbsp sherry vinegar
• Pinch salt
• Good glug olive oil

METHOD

1. To make the salsa verde, combine all the ingredients together in a blender or food processor and blitz. (Don’t overdo it, you don’t want it too smooth.)
2. Check for balance (it should be bright, but not too acidic)—add more olive oil if you need to.
3. Snap off the woody part of the asparagus spears, then sauté in batches in olive oil and butter until just tender (about 3 minutes).
4. Set aside and keep warm.
5. Pat the turbot fillets dry, season well then fry over medium-hot heat in the same pan, skin side down, with a touch more olive oil and butter.
6. When the skin is brown (about 2 minutes), flip over onto the flesh side and fry for another minute.
7. Set aside and keep warm.
8. Repeat until all of the fillets are cooked through.
9. Split the asparagus spears between six plates and top with two turbot fillets each.
10. Drizzle with salsa verde and serve with baby roast potatoes.

Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.