Turbot Fillet with Sun-Dried Tomatoes
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.
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.
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.