Turbot Fillet with Sun-Dried Tomatoes

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Turbot Fillet with Sun-Dried Tomatoes
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
3 sticks Celery
3 scallions
75 grams sun-dried tomatoes (in oil)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
175 milliliters dry white wine
600 grams turbot fillet (with skin)
salt
freshly ground peppers
How healthy are the main ingredients?
Celerytomatorosemarythymesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) top / bottom heat. Rinse and trim the celery and scallions, thinly slice the scallions and dice the celery. Drain the tomatoes well.

2.

Grease an ovenproof dish with a little of the tomato oil and distribute the celery, scallions and herbs evenly. Spread the tomatoes over the top and pour in the white wine.

3.

Rinse the fish, pat dry, divide into 4 equal portions, season with salt and pepper and place on the vegetables skin side up. Cook for 15-20 minutes in the preheated oven. Remove from the oven, remove the skin and serve the fish with the vegetables on a warm plate.