Turbot with Ratatouille
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Ratatouille with the firm white flesh of Turbot and Roasted Fennel is a very nice combination
Four thick chunks of turbot
- Cut off the stem of the fennel bulbs and remove the outer skin. Cut into slices lenghtways just under a cm thick, season with salt and pepper and put in an ovenproof dish and sprinkle over two tablespoonfuls of olive oil Picture .
- Brown quickly on both sides over a medium heat. Put in the oven at 350°F/180°C/Reg4 for about fifteen minutes until just tender.
- Cut the fish down into smaller pieces if need be. Season with salt, pepper and lemon juice. Put a little olive oil in an ovenproof dish over a medium heat and quickly seal the fish on both sides for about five minutes. Put in the oven at 350°F/180°C/Reg4 to finish off for seven or eight minutes.
- Serve the fish on the fennel with the Ratatouille and potatoes along side Picture . Enjoy!
Serve with:
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