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Pan-Roasted Turbot with Ratatouille and Chive Beurre Blanc

Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.

SeafoodMain CourseHigh ProteinFrenchTurbotRatatouille
Estimated Nutrition
Calories
772.1
kcal / serving
3088.4 kcal total
Carbs
10.4g
per serving
41.5 g total
Fat
65.3g
per serving
261.2 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
225
g
Salted Butter
cut into cubes for sauce
50
g
Butter
for roasting fish
Liquids
59
ml
White Wine
4 tbsp for sauce
75
ml
White Wine
for pan-roasting
NutsSeeds
2
clove
Garlic
peeled and roughly chopped
2
tbsp
Basil
fresh leaves finely chopped
4
tbsp
Chive
chopped
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
2
tbsp
Olive Oil
Seafood
175
g
Turbot Fillet
4 portions
Vegetables
1
piece
Red Onion
chopped
1
piece
Red Pepper
cut into 1cm dice
1
piece
Yellow Pepper
cut into 1cm dice
1
piece
Aubergine
cut into 1cm dice
2
piece
Courgette
cut into 1cm dice
3
piece
Tomato
cut into 1cm dice
2
piece
Shallot
peeled and finely sliced

Method

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