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

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.