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Turbot alla Puttanesca

Chef Fabrizio Rossi
Nicolino’s

This briny sauce is filled with bright flavour and pairs well with fish.

Ingredients
2 Tbsp olive oil
1 clove garlic
pinch chili pepper
1 anchovy
1 tsp capers
1/2 cup white wine
3 cups grape tomatoes, halved
2 fillets of Turbot
salt and pepper
fresh basil

Method
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.

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