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.
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.
