Lisa Goodwin-Allen served up crispy oat crusted turbot with cucumber and seaweed on James Martin’s Saturday Morning.

The ingredients are: 1 Large Turbot Fillet, 1tsp Whole grain mustard, 1tsp Chopped Flat leaf of Parsley, 50g Oats, 50g Kataifi pastry, 2 Eggs beaten, 30g Plain Flour, Good Dust of Salt, Pickled Cucumber, 1 cucumber, 200ml white wine vinegar, 100ml water and 100g sugar.

For the parsley mayonnaise: 2 Eggs ( boiled for 4 ½ minutes & peeled), 300g parsley oil, 60g Crème Fraiche and 10g Lemon Juice.

To garnish: Diced Granny smith apple, Confit Lemon (belazu) and Dulse Seaweed Powder.

See recipes by James in his book titled: Home Comforts available from Amazon now.