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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 8 None fillets of turbot (about 2 1/2 - 3 oz each)
- 2 tbsp lemon juice
- 2 tbsp all-purpose flour, seasoned with salt and pepper
- 4-5 tbsp olive oil
- 2/3 lb fresh vegetables (e.g., zucchini, bell peppers, leeks), cut into strips
- 2/3 cup fish stock
- 2/3 cup dry white wine
- 6 tbsp butter
- 1 bunch mixed herbs (e.g., thyme, marjoram, basil, sage), chopped, reserve some for garnish
- None None lemon wedges for garnish
Method
- Drizzle the turbot fillets with lemon juice and coat with the seasoned flour. Fry the fillets in 3 tbsp of olive oil for about 2 mins each side.
- Fry the vegetables briefly in 1-2 tbsp of olive oil. Add the fish stock and wine. Add the butter and bring it to a boil over low heat for 2 mins. Add the herbs and season to taste. Serve the turbot and vegetables garnished with reserved herbs and lemon.
