Chef Fabrizio Rossi
This briny sauce is filled with bright flavour and pairs well with fish.
2 Tbsp olive oil
1 clove garlic
pinch chili pepper
1 tsp capers
1/2 cup white wine
3 cups grape tomatoes, halved
2 fillets of Turbot
salt and pepper
1. Preheat frying pan over medium heat. Add olive oil, garlic, chili pepper, anchovy, and capers. Sauté for 2 minutes.
2. Add wine and tomatoes. Salt and pepper to taste. Cook for 10 minutes at medium heat to allow mixture to reduce.
3. Meanwhile, sear the Turbo fillets in a very hot non stick pan for 4 minutes per side.
4. Plate fillets and top with puttanesca sauce and fresh basil.
Yield 2 servings.