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.
Servings: 4 persone
Equipment
- Non-stick pan
- Wooden spoon
- Sharp knife
- Cutting board
- Serving bowl
- Serving tongs
- Absorbent paper optional
- Oven dish if baked
Ingredients
- 1 kg Turbot
- 400 gr Tomatoes ripe
- 100 gr Tomatoes fresh, diced
- 300 gr Eggplants
- 4 tablespoons Olive Oil extra virgin
- q.s. Basil
- q.s. Salt
Instructions
- 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.
