Studded Turbot with Tomatoes & Olives

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Turbot with 
Tomatoes & Olives


White fish is pan-seared to create crisp, golden edges and a tender, flakey centre, then simmered only for a couple more minutes with cherry tomatoes, garlic and white wine (optional for those who don't particularly like white wine) then finished with a sprinkle of olives and herbs. A Fish With Tomatoes & Olives recipe that will become a family weeknight staple!

Studded Turbot Fish With Tomatoes & Olives is a family favourite and weeknight staple recipe!
Light and flavourful, a simple meal in minutes!

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4 persons

Ingredients:
  • 2 teaspoons olive oil
  • 4 Studded turbot fillets skin off
  • Pinch of salt
  • Cracked black pepper to taste
  • 1 tsp ground cumin
  • 1 tsp aneth dry leaves
  • 2 large cloves garlic minced
  • 1 onion finely sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup tomato sauce
  • 1/4 cup white wine, optional
  • 1 tablespoon lemon juice
  • ⅓ cup pitted green or black olives
  • 2 tablespoons parsley or basil to garnish, chopped

Preparations:
  1. Season the cleaned fish fillet with salt, pepper, cumin, aneth leaves and leave on marinated for few minutes while preparing the other ingredients.
  2. Heat oil in a large non-stick pan over medium heat. 
  3. Add in the onion and garlic, and fry until fragrant about 2 minutes.
  4. Carefully flip the fillets over and continue cooking for a further 2 minutes.
  5. Add in the tomatoes (burst them with your finger tips while adding them into the pan for added flavour), tomato sauce, wine, lemon juice, and olives, and continue cooking until the fish has cooked through and sauce has reduced a little. Taste test and adjust seasoning accordingly, more salt or pepper.
  6. Pour the sauce over the fish and serve immediately with the herbs and a piece of fresh bread.

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