Pan-fried fillet of turbot with sauce vierge

Yield: 1 servings

Measure Ingredient
1 Whol; (1.1kg) turbot (2 1/2 pound)
Olive oil
6 Plum tomatoes
1 Red onion
2 Cloves garlic
3 Lemons; juice and zest
20 grams Basil; (3/4oz)
10 grams Dill; (1/4oz)
10 grams Chives; (1/4oz)
10 grams Tarragon; (1/4oz)
450 grams Spinach; (1lb)

Prepare the turbot by removing the fillets from the whole turbot and remove the skin and trim up to some nice fillets and leave to one side.

To make the sauce, remove the seeds from the tomatoes and cut the flesh into small dice. Peel and slice the garlic and onions and add to a pan with some olive oil and juice and zest of the lemons. Place the turbot in a hot pan with some seasoning and olive oil and cook on both sides for about 3 minutes in total.

While cooking, pan fry the spinach in a hot pan with some olive oil, nutmeg and seasoning and place in the centre of the plate. Add the turbot on the top and to finish the sauce, season with salt and pepper and add all the chopped herbs and place around the edge of the plate and serve.

Converted by MC_Buster.

Per serving: 390 Calories (kcal); 5g Total Fat; (9% calories from fat); 28g Protein; 91g Carbohydrate; 0mg Cholesterol; 434mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 10½ Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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