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A truly succulent fish main course is the one offered by Sicilian cuisine. A quick and easy main dish: turbot fillet garnished with tomatoes and eggplants.
Filets of turbot with tomato and eggplant
A truly delicious fish main course is the one offered by Sicilian cuisine. A quick and easy-to-make main dish: turbot fillet garnished with tomatoes and eggplants.
Ingredients
Equipment
Method
- Skin the fish fillets.
- Boil the tomatoes. Peel them and remove the seeds.
- Season with salt and oil and blend everything in a food processor.
- Add basil leaves to the sauce.
- Wash and dice the eggplants.
- Sauté the diced eggplants in a pan with the remaining oil and a pinch of salt for about 15 minutes.
- Near the end of cooking, add the diced tomatoes.
- Steam the turbot fillets for about 8 minutes.
- Warm the plates and arrange the tomato sauce on which to place the turbot fillets.
- Sprinkle everything with the diced eggplants, diced tomatoes, and finely chopped basil.
- Serve hot at the table.
