Turbot with courgettes, watercress and sweet vinegar dressing

Turbot with courgettes, watercress and sweet vinegar dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 x 350g/12oz turbot steak on the bone, dark skin side removed
  • 2 tbsp olive oil
  • 50g/1¾oz butter
  • 2 thyme sprigs
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the garnish

  • 2 courgettes, thinly sliced
  • 1 bunch watercress

For the dressing

  • 100ml/3½ fl oz olive oil
  • 1 garlic clove, smashed
  • 2 tbsp pine nuts
  • 50ml/2fl oz red wine vinegar
  • 40g/1½oz caster sugar
  • 2 tbsp golden raisins, soaked in boiling water
  • ½ red onion, thinly sliced
  • 1 bay leaf
  • 1 tbsp chopped parsley
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