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TURBOT WITH FRIED GARLIC, SMOKED PAPRIKA AND CHERRY TOMATO DRESSING


Rating

Serves:

Cook Time:

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4

15 mins


Ingredients

4 fillets of turbot, (180g each)

1 pinch salt, and black pepper

1 dash olive oil, for frying

1 knob butter

CHERRY TOMATO DRESSING

3 tbsps olive oil

6 garlic cloves, cut into thin slivers

1 tsp smoked paprika

1 red chilli, finely chopped

1 glug sherry, or red wine vinegar

16 cherry tomatoes, chopped

2 tbsps coriander, chopped

1 pinch salt, and black pepper

Overview

Lovely Spanish flavours here for a special night in, but if it’s just a regular Wednesday hake or cod will do very well in place of the pricier turbot!

Method

  • Place the fish in a flat dish, season with salt, pepper and olive oil, keep in the fridge until you are ready to cook.
  • Make up the dressing – heat the 3 tablespoons olive oil in a pan add the garlic and just allow to turn golden brown, stir in the paprika, chilli, cook for a minute, then stir in the vinegar. Remove from the heat, stir in the tomatoes, coriander & season, set aside & keep just warm.
  • To cook the fish, heat a large non-stick pan and add about a tablespoon oil when it’s really hot, place the fish in the pan, skin side up, cook for 3-4 minutes until it’s just turning golden at the edges, add the knob of butter just before you turn the fish and you’ll have beautiful golden brown fillets, cook for another 2 minutes and you are done.
  • Serve with the dressing and a dish of lightly cooked spinach on the side – perfect!
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