James Martin cooked a tasty looking turbot with ginger, lime sauce and steamed greens dish for food heaven on Saturday Kitchen.

James says: “This fragrant and healthy dish is ready in a flash, but you do need a steamer and a large frying pan (or two smaller frying pans).”

The ingredients are:

For the ginger and lime sauce: 2 tbsp vegetable oil, 2 banana shallots, peeled and finely diced, 2 garlic cloves, roughly chopped, 5cm piece fresh root ginger, cut into julienne, 1 lemongrass stick, finely chopped, 1 lime leaf, finely chopped, 2 tbsp Thai fish sauce, 3 tbsp palm sugar (alternatively use soft brown sugar), 2 tbsp rice wine vinegar, 2 tbsp lime juice, 150ml vegetable stock, 3 tbsp roughly chopped fresh mint and 3 tbsp roughly chopped fresh coriander.

For the turbot: 2 tbsp vegetable oil and 4 x 150g-200g turbot fillets, skin on, pin-boned.