You are here

Turbot A La Duglere

admin's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
35 Minutes

Rate It

Your rating: None
4.229165
Average: 4.2 (12 votes)