Enjoy a gourmet dish with this turbot, accompanied by a mild and tasty piquillo pepper and tomato sauce, which enhances all its flavour. Perfect for a special occasion. 😋
Ingredients:
- 1 fresh turbot (approximately 1.5 kg)
- 200 g canned piquillo peppers
- 2 ripe tomatoes
- 1 large onion
- 2 cloves garlic
- 1 glass of white wine
- 1 sprig of fresh thyme
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions:
- Preparing the turbot:
- Clean the turbot, removing the scales and guts. Wash well under cold water and dry with kitchen paper. Make diagonal cuts in the skin of the turbot to facilitate cooking and season with salt and pepper.
- Prepare the sauce:
- In a large frying pan, heat a little olive oil over medium heat.
- Add the chopped onion and finely chopped garlic cloves. Fry until golden brown and fragrant.
- Add the peeled and finely chopped tomatoes. Cook until they break down and form a thick sauce.
- Add the drained piquillo peppers and cook for a few more minutes.
- Cooking turbot:
- In a large frying pan or saucepan, heat a little olive oil over medium-high heat.
- Place the turbot in the pan and cook on both sides until golden brown and cooked through. This will take about 4-5 minutes on each side, depending on the thickness of the fish.
- Add the sauce and wine:
- Once the turbot is browned on both sides, pour the pepper and tomato sauce over the fish.
- Add the glass of white wine and the sprig of fresh thyme.
- Reduce the heat to medium-low and cook for a further 10-15 minutes, or until the fish is tender and the sauce has thickened slightly.
- Serve:
- Remove the sprig of fresh thyme.
- Sprinkle with chopped fresh parsley before serving.
- Serve the turbot with hot piquillo pepper and tomato sauce, accompanied by baked potatoes or white rice.
Surprise your guests with this turbot full of nuances and give a touch of distinction to your table, a recipe that will leave no one indifferent!
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