Turbot with caper and parsley sauce

Serves 2
2 turbot steaks, weighing about 350 g each 2 tbsp olive oil 1 onion 2 bay leaves 8 cloves 3 tbsp parsley, finely chopped 3 tbsp capers, finely chopped 400 ml milk 40 g butter 3 tbsp plain flour Squeeze of lemon juice Salt and pepper
Pre heat the oven to maximum. Brush the turbot steaks with olive oil and season with salt and pepper place in a roasting dish and put in the oven for 12-15 minutes. Place the milk in a saucepan. Peel the onion and cut it in half and insert the cloves into the onion, make a couple of slashes in the onion and insert the bay leaves. Place the studded onions into the milk, bring to the boil and simmer for 6-7 minutes, then leave to infuse for a further 10 minutes. In another saucepan melt the butter and add the flour. You will have a thin paste, slowly pour the milk on to your flour and butter paste, which is known as a roux, place over the heat and continue to cook until the sauce has a double cream consistency. Season with a little salt and pepper, add the capers and parsley and lastly a squeeze of lemon juice. Place the turbot into a serving dish or pan, remove the skin which should come away easily and spoon over lashings of this delicious sauce. Spinach, chard or purple sprouting broccoli make a delicious accompaniment.