Turbot a la Bordelaise with Swiss chard

Step 1/ 6

• 10 g parsley
• 1 clove garlic
• 1 pepper
• 50 g mushrooms

• cutting board
• knife

Preheat the oven to 180°C/ 355°F. Finely chop parsley and garlic clove. Finely dice pepper and mushrooms.

Step 2/ 6

• 50 g breadcrumbs
• 1 tbsp mustard
• 1 tbsp olive oil
• 10 ml water
• salt
• pepper

• large bowl
• cooking spoon

Now, mix everything in a large bowl with breadcrumbs, mustard, olive oil, and salt and pepper. Add water to the mixture until it forms a spreadable panade.

Step 3/ 6

• 500 g turbot

Spread the panade evenly over the fish fillets.

Step 4/ 6

• baking sheet
• oven
• parchment paper

Next, place the fish on a lined baking tray and bake in a preheated oven at 220°C /430°F for approx. 8 – 10 min until golden.

Step 5/ 6

• 200 g Swiss chard
• 7 cherry tomatoes

• cutting board
• knife

Meanwhile, slice Swiss chard into strips and halve cherry tomatoes.

Step 6/ 6

• 1 clove garlic
• ½ tsp nutmeg
• vegetable oil for frying
• salt
• pepper

• large frying pan
• cooking spoon

Sauté Swiss chard in some oil with a crushed garlic clove. Add cherry tomatoes and sauté, seasoning with nutmeg and salt and pepper. Serve by placing a baked fish fillet on top of Swiss chard.

Enjoy your meal!