Almond coated Turbot with aubergines.

Usually, turbot is plainly prepared, but this was a small one and not the same price as a larger somewhat royal one you sometimes see. You could do this recipe with most fish, especially flat fish such as plaice.

In a non-stick pan, dry roast the ground almonds until evenly golden.  Keep turning them so they don't burn, then cool on an open tray.

With your fillets of fish, dampen them with water and roll in the almonds.  Pressing lightly the almonds into the fish so they stick. Pan fry in a little olive oil on a low heat.  Turn the fish over midway after 3 minutes and continue cooking, turning off the pan for the last minute.  Baking it would  also work.

I served this with rolled aubergines (skins off and sliced lengthways) that were salted for 20 minutes and then 'painted' with olive oil ; place on a non stick tray and bake for 50 minutes in a medium oven.  To finish, I reheated them in the oven, spreading them with a seasoned soft sheep's milk cheese, mixed with chives  and rolling them up (cow's milk cheese would also work).  For the sauce, I reduced a purée of tomatoes, whisking in a  tablespoon of butter at the end.