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    • Turbot with White Wine and Capers

    Mark Sharron
    Easy
    20 minutes
    1
    Amount Per Serving: Calories 350; Fat 17g; Carbs 7g; Protein 35g
    Turbot with White Wine and Capers is a classic Mediterranean dish that is easy to prepare and full of flavour. This dish is perfect for a romantic dinner for two or a special occasion. The combination of white wine, capers, and lemon juice creates a savoury sauce that pairs perfectly with the delicate flavour of the turbot. This recipe is also surprisingly nutritious and packed with protein and healthy fats.  
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    Ingredients

    • 1 turbot fillet
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 tablespoons capers
    • 1/4 cup white wine
    • 1 lemon, juiced
    • Salt and pepper, to taste
    • Fresh parsley, chopped, for garnish

    Method

    • Heat the olive oil and butter in a large skillet over medium-high heat.
    • Season the turbot fillet with salt and pepper and add it to the pan.
    • Cook the turbot for 4-5 minutes per side, until it is golden brown and cooked through.
    • Remove the turbot from the pan and set aside.
    • Add the garlic, capers, white wine, and lemon juice to the pan and reduce the sauce for 4-5 minutes.
    • Return the turbot to the pan and spoon the sauce over the fish.
    • Garnish with fresh parsley and serve.
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