Turbot Fillets with Bell Pepper Puree

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INGREDIENTS


1/2 cup extra-virgin olive oil
1 onion, sliced
1 garlic clove, minced
3 yellow or red bell peppers, seeded, deribbed and chopped
1 tomato peeled, seeded and chopped
salt and freshly ground pepper
2 cups water
4 turbo (flounder) fillets, about 6 oz each
1/2 cup dry white wine

 

 

DIRECTIONS


Heat half the olive oil in a stewpan or casserole, add the onion and garlic and cook over low heat for a couple of minutes until softened but not browned. Add the bell peppers and tomato; season with salt and pepper. Stir in the water, cover and cook for 30 minutes over moderate heat. Set aside to cool.


When cool, blend the sauce in a blender or food processor. Put through a sieve to remove any solids.


Preheat the oven to 350 degrees F. Arrange the fish fillets in a baking dish. Season with salt and pepper and sprinkle with the remaining oil and the white wine. Bake in the oven for 6 minutes. Serve the fish on the bell pepper sauce.

 

Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  4 Servings

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