• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Pan-Fried Fillet of Turbot with Sauce Vierge

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 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 g Basil; (3/4oz)
  • 10 g Dill; (1/4oz)
  • 10 g Chives; (1/4oz)
  • 10 g Tarragon; (1/4oz)
  • Nutmeg
  • 450 g 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?