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!