Turbot and Langoustine a la Spetsiota

Turbot fillet and Langoustines topped with a Greek inspired tomato sauce, infused with garlic, chilli, white wine and honey. A simple dish full of flavour.

  • Beginner
  • Serves 2
  • 25 minutes
Buy Turbot Fillet Portions Here

What you’ll need

  • 1 Onion (diced)
  • 1 Garlic Clove (grated)
  • 1 Red Chilli
  • 100ml White Wine
  • 2 Large Tomatoes (chopped)
  • 2 Tbsp Tomato Puree
  • 1 Tbsp Honey
  • 2 Turbot Fillets
  • 2 Langoustines
  • Salt & Pepper
  • A handful of finely chopped Parsley

Let's Cook!

Turbot and Langoustine a la Spetsiota
Step 1

Dice the onions, peel and grate the garlic, and finely chop the red chilli. Add the onions to a pan and sweat until transparent.. Add the chilli and garlic and cook for 3-4 minutes.

Turbot and Langoustine a la Spetsiota
Step 2

Add the white wine, tomatoes, tomato puree, parsley, honey, and salt and pepper (to taste), Reduce slowly.

Turbot and Langoustine a la Spetsiota
Step 3

Whilst the sauce is reducing, heat approximately one tbsp of oil in a pan and pan-fry the turbot fillets and langoustines. Add the turbot fillets skin-side down, and cook until golden on the underside, then turn over. Add the langoustines and fry for 2-4 minutes.

Turbot and Langoustine a la Spetsiota
Step 4

Divide the fish between two plates, pour the tomato sauce over the fish. Serve with lemon wedge and parsley.

Wild British Turbot Fillet Steaks

Fish used in this recipe

Wild British Turbot Fillet Steaks

210g

From £38.70
Shop
Wild Scottish Langoustines

Alternatively you can try

Wild Scottish Langoustines

700g / 17-20 langos

From £24.60
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