Turbot with ratatouille and tomate frito

Turbot with ratatouille and tomate frito


- Turbot fillets, 190 g (4 units.)

- Olive oil (30 ml)

- Salt

- White pepper

- Parsley (1 sprig)

- Ratatouille

- Tomato sauce


Brush the fish with oil, heat a pan, add oil and brown the fish on both sides, remove and season. Regenerate the ratatouille and tomato sauce, plate up the garnish with the help of a mould, place the fish on top, add the tomato around it, and finish with fried parsley.


Method - Ratatouille


- Olive oil

- Cut spring onion (2 units.)

- Minced garlic (3 cloves)

- Diced red pepper (1 unit.)

- Diced courgette (1 unit.)

- Diced aubergine (1 unit.)

- Diced ripe tomatoes, skinless and seedless (2 units.)

- Salt

Heat a pan and add the spring onion, cook until lightly browned, add the minced garlic, cook until it starts to give off a roasted garlic aroma, add the bell pepper, sauté and add the aubergine and courgette, cook for 3 minutes and then add the diced tomato, season with salt and pepper and remove.

Method - Tomato sauce


- Crushed ripe pear tomatoes (4 units.)

- Fresh thyme (1 sprig)

- Olive oil (20 ml)

- Salt

Heat the oil, add the tomato and the rest of the ingredients, cook for a few minutes until the tomato has a good consistency, season with salt and pepper, then set aside.