Turbot with asparagus, new potato and lemon butter sauce

The What:

(4 people)

2 medium sized turbots

1 bundle of asparagus

12 new potatoes

1 bunch of fresh basil

salt, ground white pepper

Sauce:

½ dl olive oil

4 tbsp of margarine

zest from one lemon 

2 tbsp lemon juice

The How:

1. Set the oven to 125 degrees Celsius.
2. Indent the fish skin using a sharp knife, creating small pockets just under the skin. Stuff the pockets with fresh basil, add salt and white pepper to the fish. Put the fish into the oven and bake for ca 30 minutes. 
3. Wash the potatoes and boil until soft.
4. Bring water to the boil, add the asparagus and let boil for ca 3 minutes. 
5. Put olive oil and butter in a saucepan and let the butter melt. Add lemon zest and lemon juice and heat up. 
6. When the fish is done, remove the skin and take out the nice white fillets and put on a plate. Add potatoes and asparagus, top it all with the butter sauce. 

Great taste and a lot easier than it looks!

The turbot with fresh basil, straight from the oven!