Jimmy's baked turbot fillets, tomato, thyme and panko
Photo by Kieran Scott
- Heat oven to 180C. Concasse the tomatoes: remove stalk end and nick the skin. Place in boiling water for 15 seconds or until the skin starts to come away. Remove and refresh in iced water. Peel the skins off. Cut tomatoes in half, remove seeds and cut flesh into uniform quartered-moon shapes.
- Roll the fish fillets up, ensuring the darker side where the skin was is on the inside of the roll and the whiter (presentation) side is outside. Place into a lightly buttered oven-to-table dish or anything with sides that can handle an oven.
- Season fish lightly. Sprinkle the tomato concasse over and around.
- Mix the thyme and panko crumbs. Sprinkle over the rolls. Place knobs of butter on top. Bake in oven for 10-15 minutes. Serve with your choice of salad or a ratatouille salad (but that’s another story).
I cannot take the blame for overcooked or undercooked fish as it depends on thickness/size etc. Also, just like meat, a little rest is good.