Wood Oven roasted Turbot with Black Olives and French Beans 'in Umido'

Make a good tomato sauce, peel and chop an onion and soften in tablespoonful or so of olive oil over a low heat without browning. Put the tomatoes in some boiling water, take out, peel them, cut into quarters discarding most of the pips. When ready add the tomatoes along with the chilli if used to the onions and simmer and mash with a wooden spoon for five minutes or so, so that it is still quite chunky.

Top and tail the beans and simmer in salted water for no longer than five minutes. Drain the beans, add to the tomato sauce and simmer until the beans are soft. Re-season if necessary and put to one side.

Paint the turbot steaks with olive oil and season with salt and ground white pepper. Put in the wood burning oven cook for about ten minutes, turn, add the olives and cook for a further ten minutes. If the fish starts to brown, cover with foil. Meanwhile rewarm the beans  Picture  .

When ready, take the turbot out of the oven, cut into two, remove the central bone and take off and discard the darkskin. Put on to serving dishes, sprinkle over the olives, spoon some beans to one side and serve  Zoom  .