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Turbot with Shellfish !

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Method

In a frying pan add a knob of butter and gently fry chopped shallots and garlic for 1 minute then put in a bowl to one side.

In the same pan now add a dash of olive oil and bring pan to a medium heat. Season the Turbot fillets with salt and pepper and skin side down (if the skins off its not a problem) place in the pan.

Leave the fish for about 2 mins sizzling and dont touch it, after, using a spatular flip the turbot over and leave for 1 minute. Now add a knob of butter and add the cooked shallots and garlic back to the pan with the fish, now turn up the heat and add the white wine (start with a little as the pan must be hot enough, so when you add some wine if it sizzles and bubbles your good to add the rest, if not give it a few seconds.)

After about a minute add your mussels, clams, prawns, parsley and lemon zest and put a lid on your pan. Leave to steam all the shellfish for 1-2 mins then move frying pan to one side off the heat. Dress some salad leaves with olive oil and lemon juice and split between to plates, then just serve the fish and shellfish, spoon over some of the butter and wine sauce left in the pan!