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Turbot A La Duglere

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  Skinless turbot 24 Ounce (Four Pieces, 6 Ounce Each)
  Tomatoes 1⁄2 Pound
  Onion 1 Small
  Dry white wine 1⁄4 Pint
  Butter/Margarine 1 Ounce
  Flour 1 Ounce
  Salt To Taste
  Pepper To Taste

Place the fish in a greased casserole.
Skin and chop the tomatoes, peel and finely chop the onion.
Mix the tomatoes, onion, parsley (if used) and wine together, season and pour over the fish.
Cover the casserole and cook in a fairly hot oven (400° F., Gas 6) for 30—35 min Remove from the oven, lift the fish on to a hot dish and keep hot while making the sauce.
Measure the tomato mixture and make up to 1/2 pt with water if necessary.
Melt the fat, add the flour and cook for 1-2 min Add the tomato mixture, bring to the boil, stirring all the time and boil gently for 5 min.
Season to taste, then pour over the fish and serve at once.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
35 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1756 Calories from Fat 1050

% Daily Value*

Total Fat 120 g184.4%

Saturated Fat 26.7 g133.6%

Trans Fat 0 g

Cholesterol 451 mg150.3%

Sodium 3062.3 mg127.6%

Total Carbohydrates 45 g15.1%

Dietary Fiber 5.6 g22.4%

Sugars 12.5 g

Protein 103 g205.3%

Vitamin A 52% Vitamin C 63.2%

Calcium 7.3% Iron 14%

*Based on a 2000 Calorie diet

Turbot A La Duglere Recipe