Turbot and Langoustine a la Spetsiota

Cook: 25 minutes
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.

Turbot and Langoustine a la Spetsiota

A traditional Greek recipe made with turbot and langoustines in a rich tomato sauce. Simple, yet extraordinary.

Ingredients

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

Cooking steps

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.

Step 2

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

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.

Step 4

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

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!

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.

Step 2

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

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.

Step 4

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

Buy the fish used in this recipe
Wild turbot fillet steaks 300g From  £39.00 Go to product

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