- 800 g fillets of turbot, approx
- 500 g broccoli
- 2 cloves of garlic
- an anchovy in salt
- dry white wine
- olive oil
- fish stock
To prepare the turbot with broccoli sauce, peel the broccoli and boil them in boiling salted water together with the garlic, peeled. Spread the turbot fillets in a lightly oiled baking dish. Add salt, pepper and sprinkle with 2 tablespoons of white wine and 3 of fish stock. Cook them for 4 ′ in the oven already heated to 180 ° (with the microwave, 2 ′ at maximum power). Drain the broccoli and garlic. Pass them to the mixer together with half a barbed and washed anchovy fillet. Season with 2 tablespoons of oil. Serve the fillets on a bed of vegetable sauce so prepared.
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