Turbot A La Duglere
|Skinless turbot||24 Ounce (Four Pieces, 6 Ounce Each)|
|Dry white wine||1⁄4 Pint|
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.
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