Turbot with glazed vegetables

Name: Turbot with glazed vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 turbot fillets (80 g each); 2 TABLESPOONS Lemon juice; 300 g fresh vegetables (e.g.: zucchini, colourful peppers, leek); 1 collar mixed herbs (e.g.: thyme, marjoram, basil, sage); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour for turning; 4-5 Tbsp Olive oil; 150 ml Fish stock; 100 ml White wine; 80 g Butter; 7-10 Tbsp Lemon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 turbot fillets (80 g each)
2 TABLESPOONS Lemon juice
300 g fresh vegetables (e.g.: zucchini, colourful peppers, leek)
1 collar mixed herbs (e.g.: thyme, marjoram, basil, sage)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour for turning
4-5 Tbsp Olive oil
150 ml Fish stock
100 ml White wine
80 g Butter
7-10 Tbsp Lemon

Directions

1
Wash the fillets and dab dry. Sprinkle with lemon juice and leave to stand. In the meantime clean, wash and cut the vegetables into strips. Wash the herbs and chop them, except for some for garnishing.
2
Dab fish dry again. Season with salt and pepper and turn in flour. Fry in 3 tablespoons of hot olive oil for about 2 minutes on each side. Fry vegetables in 1-2 tablespoons of olive oil. Deglaze with fish stock and wine.
3
Add butter and let it boil down at low heat for about 2 minutes. Season with salt, pepper and herbs. Serve vegetables and turbot fillets in portions, garnished with lemon and other herbs.