Ingredients
4 pieces Royal Greenland turbot, 100 g each
4 slices good parma ham
1 bunch of fresh basil
1 clove of garlic
Juice of ½ lemon
½ cup grapeseed oil
2 tbsp coarsely chopped parmesan
2 tbsp pine nuts
Small potatoes and
mixed baby leaves
Salt and pepper
Tip
The Greenland turbot is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch
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See all relevant products for this recipeCooking instructions
Whisk basil, garlic, lemon juice, parmesan and pine nuts. Add the oil little by little to obtain a thick pesto.
Season with salt and pepper and adjust with lemon juice.
Dry the fish with a paper towel, put a dollop of pesto on the fish and wrap a slice of ham around the fish. Place the fish in an ovenproof dish, pour some oil on top and season with salt and pepper.
Bake in oven about 20-25 minutes at 180°C until they are firm.
Arrange with small boiled potatoes, the rest of the pesto and baby lettuce leaves.
Tip
The Greenland turbot is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch
