Tray roasted turbot with tomato, red pepper, olives and potato   

Thu, 9 January 2020

Tray roasted turbot with tomato, red pepper, olives and potato   

 

This recipe serves 4

 

Ingredients

4 180g turbot fillet

1 punnet cherry tomatoes

2 shallots finely sliced

200g of cooked and sliced new potatoes

150g peeled red peppers chopped

100g pitted olives 

Good splash olive oil

1 tablespoon chopped basil

1 lemon

Salt and pepper

 

Method

• Place a heavy based frying pan on a high heat & season the turbot with salt and pepper.
• Add some vegetable oil & carefully place the fish into the pan. Pan-fry for 3 mins, until golden on one side. Remove to a plate.
• Use the same pan to make the sauce: add a few tbsps of olive oil & sauté the shallots for 2 mins with no colour.
• Next, add the chopped cherry tomatoes & sauté until they start to break down. Add lemon juice and season.
• Next topple in the potatoes, olives & basil and place the fish on top of the sauce. Cook in an 180°C oven for 10 mins.
• Put some of the garnish & sauce on the plate and place the cooked turbot on top. Next spoon more of the sauce over the fish.

 

Chef’s tips

1. Ask your fish monger to fillet and skin the fillets for you
2. This sauce/garnish works very well with all types of fish, lemon sole, Dover sole or Salmon
3. If you can get fresh peas use them but frozen peas work well too