Recipe: turbot with tomato vinaigrette

Recipe: turbot with tomato vinaigrette


Skin-fried turbot with tomato vinaigrette and pasta


Basic ingredients:

fresh turbot fillets, sweet red pepper, tomatoes Prunella, pasta.

Finishing touch:

parsley, pearl onions, extra virgin olive oil, pepper and salt.


Fry the fillets briefly on both sides and place them in a preheated oven at 180 degrees for 7 minutes until cooked. Meanwhile, place a pot of water on the fire with some salt and olive oil. Cook the pasta al dente. Start by boiling the tomatoes so that they can be peeled. This is for the vinaigrette. Chop the tomatoes without seeds, the paprika, the parsley and the pearl onion into fine pieces. Mix all this together with a dash of olive oil and season with salt and pepper. Serve the pasta and fish warm and pour over the vinaigrette.