4(1 cm (1/2 inch thick) turbot steaks
350 ml/12 fl oz Basic Fish Stock
1/2 stick (2 oz) 50 g butter
1 onion, sliced
1 carrot, sliced
1 turnip, sliced
5 ml/1 tsp dried mixed herbs
3 tbls (25 g) 1 oz plain flour (All purpose)
1 (70 g/2 1/2 oz) can tomato puree (paste)
salt and pepper
for the garnish
stuffed green olives
1. Grease a shallow ovenproof baking dish. Set the oven at 180°C/350°F/gas 4. Arrange the fish in the dish, add 75 ml/5 tbsp of the fish stock and bake for 20 minutes.
2. Meanwhile melt 25 g/1 oz of the butter in a frying pan. Add the onion, carrot and turnip and fry gently for 5 minutes until soft. Sprinkle over the herbs, add the remaining stock and cover the pan. Simmer for 20 minutes. Strain the stock into a jug, discarding the solids in the strainer.
3. Melt the remaining butter in a saucepan, add the flour and cook for 1 minute. Gradually add the reserved cooking liquid, stirring constantly, then stir in the tomato puree and seasoning. Simmer the sauce, stirring occasionally, for 10 minutes.
4. When the fish is cooked, transfer it to warmed serving dish. Pour over the sauce, garnish with olives, parsley and lemon slices and serve at once.