Roast Dorade with herbs

This is based on Myrtille's turbot in Rick Stein's Seafood lover's guide, so you can always use turbot instead if you're feeling flush.

Ingredients

for 2: one whole Dorade or Turbot.; ½ small bunch thyme; ½ small bunch parsley; ½ small bunch chives; 50g butter; salt and papper

Pre heat oven to 200℃
Clean and dry the fish and cut 2 or 3 deep gashes into the flesh on one side (the top). season with salt and pepper
Pour 70ml water in a roasting tin just large enough to comfortably hold the fish. Put the fish in and bake - probably about 20 minutes - but best is to use a temperature probe, the type where the readout is outside of the oven. Push the probe lengthways into the fish so that the tip is by the bone in the thickest part of the fish. Cook till it reads 60-63℃
Meanwhile, chop the herbs. Gently melt the butter in a small pan and stir in the herbs and set aside.
When the fish reaches temperature, remove from oven - check its cooked how you like, else cook while internal temp goes up another degree or two. Carefully peel away the top skin and lift onto a warm plate. Pour he cooking juices and warm herb butter over the fish and serve

based on Myrtle Allen's Turbot Seafood Lovers' Guide Rick Stein

fish

Turbot, Myrtille's with herbs